CDR FoodLab® - Sistema di analisi per alimenti 1

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.


Test Principle

Enzymatic reaction involved in the determination of lactic acid in wine and must

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.

Calibration curve

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

Correlation of the CDR WineLab® method with the reference method of the analysis of lactic acid in wine and must. R² = 0.992

Reagent test Kits

Measuring range

AnalysesMeasuring rangeResolutionRepeatability

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