Acetic Acid assay

For the quantitative in vitro determination of Acetic Acid in red wine, white wine, beer or fruit juices. This product is suitable for both automated and manual use.

SKU: AT8362 Categories: , , , Method: UV Format: Lyophilised Size: 386T Assay Range: Linear to concentration of standard Working Stability: To expiry at +2 to +8°C Available Applications: Applications are available for a wide range of instruments Tags: ,

$180.62

Out of stock

Description

Intended Use

For the quantitative in vitro determination of Acetic Acid in red wine, white wine, beer or fruit juices. This product is suitable for both automated and manual use.

Clinical Significance

Acetic acid is the most commonly occurring 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 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.