Determination of the Acetic acid (volatile acidity) in wine

Acetic acid, often referred to volatile acidity, can be produced by several yeasts and bacteria present in wine. It may form during fermentation, secondary product, or during storage due to the deterioration of finished wine.

Method

Test Principle

Enzymatic reaction involved in the determination of acetic acid in wine

Through an enzymatic reaction, acetic acid is converted into piruvic 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.

Calibration curve

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

Correlation curve with the OIV reference method for the analysis of acetic acid in wine. R² = 0.9709

Reagent test Kits

Measuring range

AnalysesMeasuring rangeResolutionRepeatability

Analyzers for process and quality control in winemaking

image

CDR WineLab®

  • 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)
image

CDR WineLab® Junior

  • Partial analysis panel, supplied configured with 3 analyses of your choice, implementable
  • Up to 3 determinations simultaneously
  • Wireless connection to external printer
  • USB connections
Compare