Determination of Acetic Acid in Plant-based Beverages
Acetic acid can form in plant-based beverages due to microbial contamination, in particular by acetic acid bacteria that transform ethanol into acetic acid in the presence of oxygen. Its presence is not desired and represents a possible indicator of product alteration. Measuring its content is important to evaluate microbiological quality, prevent sensory changes (acidic taste or pungent odor) and ensure a stable and safe shelf-life.
Method
Sample treatment
The sample must be centrifuged (code 222061) before the analysis.
Principle of the test
Through an enzymatic reaction, acetic acid is converted into pyruvic acid, which in turn reacts with NADH producing NAD+ and D-Lactic acid. The reduction of absorbance, measured at 366 nm (end-point), of the NADH solution is proportional to the quantity of acetic acid present in the sample.
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Calibration curve
The calibration curve was made using samples with known values of acetic acid. The curve trend confirms the excellent linearity of the system over the entire measurement range.
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Reagent test Kits
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
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CDR DrinkLab
Complete analysis panel, supplied already configured
Up to 16 determinations simultaneously
Possibility of carrying out analyses of the same sample
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