Determination of the Acetic acid (volatile acidity) in wine
Acetic acid, often referred to volatile acidity, can be produced by several yeasts and bacteria present in wine. It may form during fermentation, secondary product, or during storage due to the deterioration of finished wine.
The Analyzers CDR WineLab® for determining Acetic acid (volatile acidity) 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 6 minutes – 50 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.
Acetic acid + ATP + PEP + NADH ADP + D-Lactic acid + NAD+
Through an enzymatic reaction, acetic acid is converted into piruvic acid, which in turn 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.
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. *300360 : 10 tests
Code. *300359 : 100 tests (10 packages of 10 tests)
The reagents have a shelf-life of 8 months.
Processing – Sample Volume – Measuring Range
Use the wine as is.
(g/L of acetic acid)
(g/Lof acetic acid)
|Acetic acid in wine||0,05 -1,20||10 µL||0,01||0,02 g/L|