Determination of the Acetic acid in cider
Acetic acid, often referred to volatile acidity, can be produced by several yeasts and bacteria present in cider. It may form during fermentation, secondary product, or during storage due to the deterioration of finished cider.
Method
Test Principle
Through an enzymatic reaction, acetic acid is converted into piruvic acid, which reacts with NADH producing NAD+ and D-Lactic acid. The reduction of absorbance, measured at 366 nm (end-point), of the NADH solution is proportional to the quantity of acetic acid present in the sample.
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Calibration curve
The CDR CiderLab calibration curve, obtained using reference methods, confirms the excellent linearity of the system over the entire measurement range.
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Reagent test Kits
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
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The Analyzers for process and quality control in cider production
CDR CiderLab
- 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 CiderLab Jr
- 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)