Colorimetric analysis for sorbic acid determination
- Kit volume: 150 ml
- Method: Kynetic monoreagent, reading at 520 nm
- Limit of linearity: 300 mg/l
- Limit of detection: 2.19 mg/l (ppm)
Advantages
- Stable liquid reagent until the expiration date
- Liquid calibrator included in the kit
Sorbic Acid is a natural organic compound used as a food preservative in its mineral salt form (Potassium sorbat). The maximum limit permitted by OIV in wine for sorbic acid is 200 mg/l. Sorbic acid inhibits with SO2 yeast populations in pre-bottled wine and it is used to avoid undesired fermentations in wine bottles, especially in off-dry and sweet wines.
Sorbic acid is oxidized to obtain malondialdehyde (MD) that reacts with thiobarbituric acid (TBA) generating a compound that can be measured spectrophotometrically.
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