Determination of L-Malic acid in Wine
The Analyzers CDR WineLab® for determining L-Malic Acid in Wine and Must
The system is supplied pre-calibrated and ready for use.
Results are expressed in accordance with the reference method.
It is also possible to standardize the system using samples with a known titration.
The reagents have a shelf-life untill 18 months
The analytical methods are simple: the system does not require an equipped laboratory or skilled staff.
|CDR WINELAB®||CDR WINELAB® JUNIOR|
Free sulfur dioxide (Free SO2)
Total sulfur dioxide (Total SO2)
Yeast assimilable nitrogen (YAN)
TPI – Total Polyphenols Index
Colour intensity and tonality
|Configuration with tailored panel of analyses|
|Simultaneous Sample Analyses||16||3|
|Multiple Analyses on a Sample||–|
Test type: End Point.
Time testing: one test 4 minute – 60 Test/Hour.
Are possible test sessions with several samples, up to a maximum of 16.
The calibration curve of CDR WineLab®, obtained using reference methods.
L-Malic acid + NAD+ Oxaloacetate + NADH
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.
How to mange malolactic fermantation
- Why is malolactic fermentation so important?
- How can the biological and organoleptic stability be enhanced?
- Which bacteria are responsible for malolactic fermentation?
- What conditions favour malolactic fermentation?
Follow up on the chemical and biological aspects of malolactic fermentation.
Download the full text of the article.
“Malolactic fermentation – chemical and biological aspects“
written by Dr. Simone Bellassai, CDR WineLab® specialist.
Reagent test Kits
The reagents are packaged in foil pouches containing 10 tubes useful to perform 10 analyses.
This is the minimum package that allows the use of CDR systems even to those who need to make a few analyses, thus not wasting reagents.
There are also boxes of 100 tests, however, packaged in 10 bags of 10 tubes containing the reagent.
Code. 300340 : 10 tests
Code. 300332 : 100 tests (10 packages of 10 tests)
Wine: use as is.
|Malic acid||0,05 -5,00 g/L||0,01 g/L||0,05 g/L|