Created on Wednesday, 06 March 2013 16:44

Determination of L-Lactic acid in Wine

By analyzing L-Malic acid and L-Lactic acid, it is possible to assess the correct progress of the malolactic fermentation.


CDR WineLab Touch, the new analysis system for wine and mustCDR WineLab Touch: analyses for wine and must
The system is supplied pre-calibrated and ready for use.
Results are expressed in accordance with the reference method.
It is also possible to standardize the system using samples with a known titration.
The reagents have a shelf-life of 12 months
The analytical methods are simple: the system does not require an equipped laboratory or skilled staff.


Test type: End Point.
Colorimetric reaction at 366 nm.
Time testing: one test 6 minutes - 50 Test/Hour.
Are possible test sessions with several samples, up to a maximum of 14.
It is also possible to standardize the system using samples with a known value.

Calibration curve

The calibration curve of CDR WineLab Touch, obtained using reference methods.

Lactic Acid in Wine Correlation with Reference Method

Test Principle

L-Lactic acid + NAD+ Analisi-AcidoLattico Pyruvate+ NADH
L-Lactic acid is oxidized in an alkaline environment through an enzymatic reaction and converted into pyruvate, which is turn produces NADH. The increase of absorbance, measured at 366 nm (end-point), is directly proportional to the concentration of L-Lactic acid in the sample.

Composition of the Kit and Reagents

Code *300280: The kit, designed for 10 tests, comprises:
1) R1: package with 10 pre-filled cuvettes with 1 mL of buffer at pH 9.
2) R1a: bottle with NAD+ in TRIS/HCl buffer.
3) R2: bottle with enzymatic solution (L-lactate-dehydrogenase).

Processing - Sample Volume - Measuring Range

Wine: use as is.

TestMeasuring range
(g/L of lactic acid)
Sample volumeResolution
(g/L of lactic acid)
Lactic acid 0,05 -1,60 20 µL 0,01 +/- 5% CV<3%
Lactic acid 1,00 - 4,00 10 µL 0,01 +/- 5% CV<3%

Reagent developed by CDR S.r.l - ISO 9001 certified company



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