Determination of L-Lactic acid in Wine and Must
By analyzing L-Malic acid and L-Lactic acid, it is possible to assess the correct progress of the malolactic fermentation.
With CDR WineLab®, the wine analysis system, the analytical method for the determination of L-Lactic Acid is simpler than the OIV method while based on the same principles.
L-Lactic acid is oxidized in an alkaline environment through an enzymatic reaction and converted into pyruvate, which is turn produces NADH. The increase of absorbance, measured at 366 nm (end-point), is directly proportional to the concentration of L-Lactic acid in the sample.
The calibration curve of CDR WineLab®, obtained using reference methods.
Reagent test Kits
Analyzers for process and quality control in winemaking
- 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