Enzymatic method for D-lactic acid determination
- Kit volume: 100 ml
- Method: Two-reagent differential at 340 nm
- Limit of linearity: 0.25 mg/l
- Limit of detection: 0.004 g/l (ppm)
Advantages
- Stable liquid reagent until the expiration date
- Ready-to-use dedicated reagent
- Liquid calibrator included in the kit
The excess of bacteria that are producing D-Lactic acid can inhibit alcoholic fermentation, converting some sugars into D-lactic acid. This is one of the main problems in the wine- making process. Levels above 0.3 g/L of D-lactic acid indicate bacterial contamination.
D-lactic acid in the sample yields NADH (by the following reaction), which can be measured by spectrophotometry.
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