Art. No: WCP660

Units: 2x25

Format: Kit

EC™ Wine Citric Acid (CL-10 Plus)

Description:
Citric acid, together with tartaric acid and malic acid, is one of the most important acids in wine. During malic-lactic fermentation citric acid is subject to bacterial aggression, turning into acetic acid. However, citric acid is also used as a stabiliser in red wines with a high iron content.

The EC™ Wine Citric Acid (CL-10 Plus) method utilises the differential pH technique for the accurate analysis of citric acid in wine.

Features:
  • No sample preparation required
  • Application range 0.4-1.9 g/l
  • Results in 90 seconds
  • Linearity range: 2-10 nM
  • Repeatability within 3% variation



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