Art. No: WEA667

Units: 50

Format: Kit

EC™ Wine Acetic Acid (Microlab EFA)

Description:
Acetic acid is the main volatile acid in wine. The concentration needs to be monitored as it indicates a deviation from the malic-lactic fermentation. The presence of acetic acid also suggests bacterial growth in the product. The wine is not commercialised if the acetic acid exceeds the amount detectable by taste. Normal concentrations of acetic acid during alcoholic fermentation are 0.4 - 0.5 g/l. A maximum increase of 0.1 - 0.2 g/l during malic-lactic fermentation is tolerated.

The EC™ Wine Acetic Acid (ML EFA) method utilises the differential pH technique combined with a specific software to offer an automatic and direct measurement of the of acetic acid.

Features:

• No sample preparation required
• Linearity range: 0.1 – 1.2 g/l
• Analysis time of 100 seconds per sample
• Precision within 3% variation