Acetic Acid (Volatile Acidity) in Wine
Acetic acid, often referred to as volatile acidity, can be produced by several yeasts and bacteria present in wine. It may form during fermentation, in the form of by-product, or during storage due to the deterioration of finished wine.
Instruments to Use
WineLab is simple and reliable system to perform wine analysis.
The system is supplied pre-calibrated and ready for use.
Results are expressed in accordance with the reference method.
It is also possible to standardize the system using samples with a known titration.
Test principle
Through an enzymatic reaction, acetic acid is converted into piruvic acid, which in turn reacts with NADH producing NAD+ and D-Lactic acid.
The reduction of absorbance, measured at 366 nm (end-point), of the NADH solution is proportional to the quantity of acetic acid present in the sample.
Sample
Wine as is
Compliance with reference method
The calibration curve of wineLab, obtained using reference methods, confirms the excellent linearity of the system over the whole testing range.
Using WineLab you can also perform
- Free sulfur dioxide (Free SO2)
- Total sulfur dioxide (Total SO2)
- Malic acid
- Lactic acid
- Alcohol
- Reducing sugars (glucose and fructose) in wine and must
- Anthocyanins in wine and must
- Polyphenols
- Colour intensity and tonality
Reagent Kits
The kit, designed for 12 tests, comprises:
- R1: test tube containing 6.5 mL of tris/HCL buffer
- R1a: bottle with 1 NADH tablet
- R2: test tube containing an enzymatic solution
- 12 test tubes with cap
| KIT CODE | SAMPLE VOLUME | RANGE |
| *300360 | 10 µL | 0.05 -1.20 g/L of acetic acid |
| Reagent developed by CDR s.r.l | ||||
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Quality System certified ISO 9001 Ed. 2008 |
