Art. No: WCP655

Units: 2x25

Format: Kit

EC™ Wine L-Malic Acid (CL-10 Plus)

Description:
L-malic acid is one of the main parameters in viticulture and wine production. It defines grape maturity (as it is oxidised during grape maturation) and wine quality. It is monitored in the grape to define the harvest time and in the wine for process control. L-malic acid is digested by lactic bacteria for lactic acid production and is digested by yeast during alcoholic fermentation. It is also involved in acetic acid production if acetic bacteria are present. Normal L-malic acid values in wine vary from 0 to 4 g/l.

The EC™ Wine L-Malic Acid (CL-10 Plus) method utilises the fully-automated differential pH technique for the accurate analysis of L-malic acid in grapes and wine.

Features:
  • No sample pre-treatment required
  • Application range: 0.1 - 4 g/l
  • Analysis time of 90 seconds/sample
  • Repeatability within 3% variation



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