Art. No: WCP651

Units: 2x25

Format: Kit

EC™ Wine L-Lactic Acid (CL-10 Plus)

Description:
L-lactic acid is a natural component of fermented beverages, including wine. The analyte is produced during the malic-lactic fermentation process. This is a positive process in wine production as taste improves and acidity decreases, giving overall appropriate organoleptic properties to the final product. Lactic acid production is encouraged for red ageing wines whilst it is avoided in fresh white wines. Normal L-lactic acid values in wine vary from 0.2 to 3.5 g/l.

The EC™ Wine L-Lactic Acid (CL-10 Plus) method allows accurate measurement of the analyte in fermented beverages.

Features:

• No sample treatment is required
• Application range: 0.2-2.7 g/l
• Analysis time of 90 seconds per sample