- Kit volume: 225 ml, all liquid format
- Method: Two-reagent differential at 340 nm
- Limit of linearity: 1.3 g/l
- Limit of detection: 0.03 g/l
Acetic acid is produced during both alcoholic and malolactic fermentations and helps enhance flavors and aromas. When the wine is aerated or remains in contact with air, acetic acid bacteria can multiply, leading to a problem known as “acetic
spoilage”. The characteristic aroma of this spoilage is due to ethyl acetate.
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