Colorimetric analysis for the assay of total acidity
- Kit volume: 100 ml
- Method: Two-reagent differential at 620 nm
- Limit of linearity: 12 g/l
Advantages
- Stable liquid reagent until the expiration date
- Ready-to-use dedicated reagent
- Liquid calibrator included in the kit
Total acidity should be determined in must to ensure good fermentation, as well as in wine after fermentation because it is a key factor for the storage and stability of wine over time. Low acidity means that microbial alterations and wine with defects and of poorer quality is more likely. Low acidity can cause microbial instability that results in wine defects and overall decrease in quality. Wine should have an adequate total acidity value consistent with the other components to achieve good balance. This value can be between 3 and 7 g/L.
Total acidity is the sum of assayable acids in wine or must, such as malic acid, tartaric acid, lactic acid, etc., except for carbonic acid and sulfurous acid. This reagent determines the total acidity, expressed as g/L of tartaric acid.
Acids in the sample modify the pH in the reaction mixture that, in the presence of the bromothymol blue (BTB) indicator, can be measured spectrophotometrically.
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