Enzymatic method for citric acid determination
- Kit volume: 50 ml
- Method: Two-reagent differential at 340 nm
- Limit of linearity: 400 mg/l
- Limit of detection: 11 mg/l (ppm)
Advantages
- Stable working reagent for 1 month
- Ready-to-use dedicated reagent
- Liquid calibrator included in the kit
Citric acid is an organic acid naturally present in wine that con- tributes to total wine acidity. Its content is higher in white wine, as the content in red wine drops during malolactic fermentation yielding volatile acids. The permissible legal limit is 1 g/L, and its concentration must be controlled by wine exporters.
Citrate in the sample yields oxaloacetate due to the action of the enzyme known as lyase citrate. All oxaloacetate from citrate in the sample is converted into L-malic acid by the enzyme L-malate dehydrogenase. The disappearance of NADH may be read by spectrophotometry.
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