Determination of L-Malic acid in Wine
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-Malic Acid is simpler than the OIV method while based on the same principles.
L-Malic acid is oxidized in an alkaline environment through an enzymatic reaction and converted into oxaloacetic acid, which in turn produces NADH. The increase of absorbance, measured at 366 nm (end-point), is directly proportional to the concentration of L-Malic 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