Determination of L-Malic acid in Wine

CDR WineLab is the fast, simple and reliable wine analysis system to be used right in the winery with no need of qualified personnel in the field of chemical analysisBy analyzing L-Malic acid and L-Lactic acid, it is possible to assess the correct progress of the malolactic fermentation.

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 wine analyzer CDR WINELAB®  CDR WineLab wine analyzer Junior VersionCDR WINELAB® JUNIOR
Analyses Fermentable Sugars
Total Acidity
Acetic Acid
L-Lactic Acid
L-Malic Acid
Malolactic Fermentation
Free sulfur dioxide (Free SO2)
Total sulfur dioxide (Total SO2)
Yeast assimilable nitrogen (YAN)
Gluconic Acid
TPI – Total Polyphenols Index
Acetaldehyde (Ethanal)
Colour intensity and tonality
Configuration with tailored panel of analyses
Simultaneous Sample Analyses 16 3
Multiple Analyses on a Sample si


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.

Calibration curve

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

Correlation  between determination of Malic Acid in Wine with CDR WineLab and with HPLC

Test Principle

L-Malic acid + NAD+ Analisi-AcidoMalico 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

Download article: Malolactic fermentation - chemical and biological aspects

  • 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)

Processing Sample 

Wine: use as is.

Measuring Range

Test Measuring range Resolution Repeatability
Malic acid 0,05 -5,00 g/L 0,01 g/L 0,05 g/L

Reagents developed by CDR S.r.l - Quality System Certified ISO 9001 Ed. 2015 - Certificate n. 9115

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L-Malic Acid was last modified: November 7th, 2018 by CDR s.r.l.