Biosystems Biotech Spain, S.L.U. - Reactants for the wine industry
Biosystems Acetic Acid
Enzymatic method for the determination of acetic acid
It is generated during the alcoholic and malolactic fermentation. It helps to enhance flavors and odors. When the wine is aerated or remains in contact with the air, the acetic acid bacteria can multiply by producing a disorder known as "chopped acetic". The smell of this chopped is due to ethyl acetate.
Present in the samples acetate consumes, NADH, which is quantified spectrophotometrically.
Features:-kit volume: 100 mL.
-Method: birreactivo differential, reading at 340 nm.
-Linearity limit: 1.3 g/l - limit of detection: 0.03 g/l advantages:-1 month stable working reagent.
-Reagent ready to use dedicated.
-Liquid gauge included in the kit.
Present in the samples acetate consumes, NADH, which is quantified spectrophotometrically.
Features:-kit volume: 100 mL.
-Method: birreactivo differential, reading at 340 nm.
-Linearity limit: 1.3 g/l - limit of detection: 0.03 g/l advantages:-1 month stable working reagent.
-Reagent ready to use dedicated.
-Liquid gauge included in the kit.
