Determination of Citric Acid in wine
Citric acid occurs naturally in must and its concentration decreases during fermentation. It is a compound that can contribute to improve the organoleptic characteristics of the finished wine, which is why it can be used as an additive, but by law the content may not exceed 1 g/L.
Method
Test principle
Through an enzymatic reaction, citric acid is converted into oxalacetate and then into malate that reacts with NADH producing NAD+. The reduction of absorbance, measured at 366 nm (end-point), of the NADH solution is proportional to the quantity of citric acid present in the sample.
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® 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