L-LACTIC ACID - UV Enzymatic Method (GPT-LDH)
Reagent for the determination of L-lactic acid in wine and must
€100.00
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)
3 Reagents
Wavelength: 340 nm
End Point Time: 10 minutes
Linearity: 3.0 g/L
L-lactic acid is the main product of malolactic fermentation, a process in which L-malic acid is converted into L-lactic acid. This transformation reduces perceived acidity and helps make the wine softer, rounder and more stable.
Monitoring L-lactic acid is essential for following the development of malolactic fermentation and confirming its completion.
It is particularly important for:
red wines;
white wines undergoing malolactic fermentation;
wines intended for ageing;
wines where unwanted malolactic fermentation after bottling must be avoided.
Accurate determination of L-lactic acid makes it possible to assess the microbiological stability of the wine and plan the next production stages with greater confidence.
