Tartaric Acid

Colorimetric analysis for tartaric acid determination

• Kit volume: 100 ml
• Method: Two-reagent differential at 520 nm
• Measurement range: 0.06 to 6 g/l
  
• Limit of detection: 60 mg/l (ppm)

Advantages

• Stable liquid reagent until the expiration date
  
• Ready-to-use dedicated reagent
  
• Liquid calibrator included in the kit

Tartaric acid is the main acid of wine that can become insoluble, forming various salts. This acid produces the fruity aromas and freshness of wines and is the most commonly used acidifier.

Any tartaric acid in the sample reacts with vanadium salt in acidic medium, forming a colored complex that is assayed by spectrophotometry.

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