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.

Method

Test Principle

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

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.

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 malic acid in wine. R² = 0.986

Reagent test Kits

Measuring range

AnalysesMeasuring rangeResolutionRepeatability

Analyzers for process and quality control in winemaking

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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)
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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


 

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