Art. No: WCP667

Units: 2x25

Format: Kit

EC™ Wine Acetic Acid (CL-10 Plus)

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 (CL-10 Plus) method has been designed specially for fast and reliable analysis of acetic acid, utilising the differential pH technique.

Features:

• No sample preparation required
• Application range: 0.06 – 1.2 g/l
• Analysis time of 90 seconds
• 100% reliable
• Repeatable within 2%
variation