CDR DrinkLab is a quick, reliable and easy analysis system for the quality and process control of the beverage sector

Determination of L-Malic Acid in Water Kefir

Malic acid contributes to the sour taste of water kefir, influencing its sensory quality. The presence and concentration of malic acid can also reflect the metabolic activity of microorganisms during fermentation. Measuring malic acid in water kefir provides useful information to optimize the fermentation process and improve the quality of the product.

Method

Sample treatment

The sample must be centrifuged (code 222061) before the analysis.

Principle of the test

L-malic acid is oxidized in an alkaline environment through an enzymatic reaction and converted to oxaloacetic acid, which in turn produces NADH. The increase in absorbance, measured at 366 nm (end-point), is directly proportional to the concentration of L-malic acid in the sample.

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Calibration curve

The calibration curve of the CDR DrinkLab system, carried out using HPLC as a reference method, confirmed excellent linearity of the system throughout the measurement range.

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Reagent test Kits

Measuring range

AnalysesMeasuring rangeResolutionRepeatability

The perfect system for you

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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

  • Integrated printer

  • Full connections (LAN - USB - Bluetooth barcode/QR code reader)