TARTARIC ACID - Colorimetric Method (Ammonium Vanadate)
Reagent for the determination of tartaric acid in wine and must
€70.00
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: 490 nm
End Point Time: 5 minutes
Linearity: 6.0 g/L
Tartaric acid is the most characteristic organic acid in grapes and wine. It is one of the main contributors to fixed acidity and plays an important role in the taste structure of the product.
Its importance is also linked to tartaric stability. Under certain conditions, tartaric acid can combine with potassium or calcium to form poorly soluble salts, which may lead to crystalline precipitates.
Tartaric acid determination is useful for:
assessing wine acidity;
monitoring stabilisation treatments;
preventing precipitation in bottle;
checking the effectiveness of cold stabilisation;
supporting technical decisions before bottling.
Accurate monitoring helps reduce visual defects and commercial complaints related to the presence of crystals in the packaged product.
