Determination of L-Malic Acid in Kombucha
The content of organic acids in general, as of L-Malic acid in particular, plays a fundamental role in determining the beneficial effects of kombucha. Moreover, as L-Malic acid contributes to the organoleptic qualities of the drink, it is important to monitor its levels in order to evaluate the quality of the final product.
L-Malic acid is oxidized in an alkaline environment through an enzymatic reaction and converted into oxaloacetic acid, which is turn produces NADH. The increase of absorbance, measured at 366 nm (end-point), is directly proportional to the concentration of L-Malic acid in the sample.
The calibration curve of CDR KombuchaLab, obtained using reference methods, confirms the excellent linearity of the system over the whole testing range.
Reagent test Kits
The Analyzers for process and quality control in kombucha brewing
- 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)
CDR KombuchaLab Jr
- Partial analysis panel, supplied configured with 3 analyses of your choice, implementable
- Up to 3 determinations simultaneously
- Wireless connection to external printer
- USB connections