Enzymatic method for pyruvic acid determination
- Kit volume: 100 ml
- Method: Two-reagent differential at 340 nm
- Limit of linearity: 400 mg/l
- Limit of detection: 6 mg/l (ppm)
Advantages
- Stable liquid reagent until the expiration date
- Stable working reagent for 2 months
- Ready-to-use dedicated reagent
- Liquid calibrator included in the kit
Pyruvic acid is an organic acid naturally present in wine and one of the acids that most influences its body and mouthfeel. Pyruvic acid is a result of the fermentation process and contributes to the organoleptic properties of wine, but must be controlled because selective sulfite-binding shortens the life of the wine.
Pyruvate in the sample yields oxalacetate due to the action of the enzyme known as D-lactate dehydrogenase. This reaction consumes NADH that is oxidized to NAD+ and the disappearance of the latter can be measured by spectrophotometry.
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