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
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.

Reagent test Kits
Measuring range
Analyses | Measuring range | Resolution | Repeatability |
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Analyzers for process and quality control in winemaking
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)
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