SY2430 TOTAL ACIDITY (pH7)

Colorimetric method for total acidity measurement

The majority acids in the grape are tartaric, L-malic, which represent about 90% of the total, and citric acid. In addition, during the fermentation process, other acids such as L-lactic, succinic or acetic appear that also contribute to total acidity. The total content of acids is important because it gives the wine its organoleptic characteristics, resulting in harsh wines when it is excessively high or flat, when it is too low. In addition, the total content of acids has relevance in terms of the conservation of wine, inhibiting the development of microorganisms.

ADVANTAGES

Liquid reagents ready-to-use
Wide measurement range: up to 10 g/L

KIT FORMAT

R1: 2x40
R2: 1 x 20
STD Inc.

METHOD
BTB

READING
Differential bi-reagent, 620 nm

RANGE
Up to 10 g/L (ac. tartarico)

LIMIT OF QUANTIFICATION (LoQ)
-

TESTS (Estimated)
-

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