Determination of L-Lactic acid in Wine
By 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-Lactic 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 |
|
|---|---|---|
| Analyses | Wine and Must: Acetic acid (volatile acidity) Fermentable Sugars Total Acidity L-Lactic Acid L-Malic Acid Free sulfur dioxide Total sulfur dioxide Alcohol by Volume Yeast Assimilable Nitrogen (YAN) Gluconic Acid Acetaldehyde (Ethanal) pH Total Polyphenols Index Glycerol Colour (tonality and intensity) Total Polyphenols Total Anthocyanins Polymerised Anthocyanins HCl Index Tannins Catechins Copper |
Configuration with tailored panel of analyses |
| Simultaneous Sample Analyses | 16 | 3 |
| Multiple Analyses on a Sample |  |
– |
Method
Test type: End Point.
Time testing: one test 6 minutes – 50 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.
Test Principle
L-Lactic acid + NAD+ 
Pyruvate+ NADH
L-Lactic acid is oxidized in an alkaline environment through an enzymatic reaction and converted into pyruvate, which is turn produces NADH. The increase of absorbance, measured at 366 nm (end-point), is directly proportional to the concentration of L-Lactic 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. 300280 : 10 tests
Code. 300279 : 100 tests (10 packages of 10 tests)
The reagents have a shelf-life of 12 months
Processing sample
Wine: use as is.
Measuring Range
| Test | Measuring range (g/L of lactic acid) |
Resolution (g/L of lactic acid) |
Repeatability |
|---|---|---|---|
| Lactic acid | 0,05 -4,00 g/L | 0,01 g/L | 0,05 g/L |
