Malic Acid in Wine
By analyzing L-Malic acid and L-Lactic acid, it is possible to assess the correct progress of the malolactic fermentation.
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.
Reagents
Code *300340 – The kit, designed for 10 tests, comprises:
- R1: package with 10 pre-vialed test tubes with 1 mL of buffer at pH 10
- R1a: bottle with NAD+ in TRIS/HCl buffer
- R2: bottle with enzymatic solution (malate-dehydrogenase)
Test principle
L-Malic acid is oxidized in an alkaline environment through an enzymatic reaction and converted into oxaloacetic acid, which is turn produces NADH. The increase of absorbance, measured at 366 nm (end-point), is directly proportional to the concentration of L-Malic acid 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
- Volatile Acidity (Acetic acid)
- Free sulfur dioxide (Free SO2)
- Total sulfur dioxide (Total SO2)
- Lactic acid
- Alcohol
- Reducing sugars (glucose and fructose) in wine and must
- Anthocyanins in wine and must
- Polyphenols
- Colour intensity and tonality
| Reagent developed by CDR s.r.l | ||||
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Quality System certified ISO 9001 Ed. 2008 |
