Why test for Acetic Acid?
Acetic acid is the most commonly occuring volatile acid present in low concentrations in most food and beverages. It is involved in the metabolic processes during the ripening of fruit and is a key indicator of wine quality. During and subsequent to alcohol fermentation a small amount of acetic acid is produced and is thought to contribute to the complexity of the wine production process. In early fermentation analysis monitoring of acetic acid levels is very important with high levels indicative of spoilage bacteria such as Acetobacter. If this occurs it may result in a dissatisfying taste and smell of the wine.
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- MSDS sheet
- Kit insert
- Calculation Spreadsheet
- Instrument specific protocols on request for automated analysers - Request »
Testing for Acetic Acid
Our assay incorporates a simple test for the rapid and reliable measurement of acetic acid in wine and other beverages, using a specific UV method of detection. Analysis of this volatile acid is performed throughout the production process so a fast and easy test protocol is advantageous.
The kit uses the following reaction principle:
Acetyl CoA reacts with oxaloacetate in the presence of citrate synthase to produce citrate. The oxaloacetate for the reaction is produced from the conversion of malate by the enzyme L-malate dehydrogenase with the reduction of NAD to NADH. The determination is based on the formation of NADH which is measured as the increase in absorbance at 340nm. This assay is available in a range of formats for manual, semi-automated and automated analyser use. This product is currently supplied to the wine/beverage and food producers globally.