L-MALIC ACID - UV Enzymatic Method (GOT-MDH)
Reagent for the determination of L-malic acid in wine and must
€80.00
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. 2 Reagents
Wavelength: 340 nm
End Point Time: 10 minutes
Linearity: 5.0 g/L
L-malic acid is naturally present in grapes and must. Its concentration varies according to grape maturity, vintage, variety and growing conditions.
During malolactic fermentation, it is degraded by lactic acid bacteria and converted into L-lactic acid. For this reason, its determination is one of the most important controls for monitoring the progress and completion of malolactic fermentation.
L-malic acid monitoring makes it possible to:
assess grape maturity;
follow malolactic fermentation;
prevent unwanted refermentation;
verify stability before bottling;
improve microbiological management of the wine.
A residual concentration of L-malic acid in wines considered stable may indicate the need for further checks or cellar interventions.
