ACETIC ACID - UV Enzymatic Method (MDH-CS-ACS)
Reagent for the determination of acetic acid in wine, must and vinegar
€95.00
Out of stock
Total number of tests (on automated analyzers): 400 / 1000 tests (calculated with a reaction volume of 0.250 mL/test)
Total number of tests (manual procedure): 100 / 250 tests (calculated with a reaction volume of 1.000 mL/test)
Stable Liquid Reagent (SLR)
No. 3 Reagents
Wavelength: 340 nm
End Point Time: 10 minutes
Linearity: 1.20 g/L
Acetic acid is one of the most important indicators of wine preservation and microbiological quality. It is mainly formed through the oxidation of ethyl alcohol and may increase as a result of bacterial activity or poor oxygen management.
Its determination is essential because volatile acidity has a direct impact on the sensory profile of wine. High values may lead to sharp, vinegary or unpleasant notes, compromising the overall organoleptic balance.
Acetic acid monitoring is particularly useful:
during fermentation;
when monitoring wines in storage;
before bottling;
when spoilage is suspected;
to prevent sensory deviations and quality loss.
Enzymatic and colorimetric methods provide fast, reliable results and are easier to manage than some traditional methods, which may be slower and less suitable for automation.
