Acetic Acid kit
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Acetic acid is an indicator of grape health and wine quality. Generally, its concentration must not exceed 0.6 g/l for red wines and 0.4 g/l for white wines, after which acetic odours may be perceived nasally and/or retronasally. The maximum limits set by law are 1.08 g/l for white and rosé wines and 1.2 g/l for red wines.
In must, acetic acid is almost absent, especially in the case of healthy grapes, and its content increases as a result of metabolic activities by microorganisms, such as alcoholic and malolactic fermentation. The worrying values, thus greater than or equal to 0.6 g/l, suggest an important microbiological alteration in progress or at least excessive aeration with consequent oxidation of the product.
As for the unpleasant vinegar smell, rather than the acid itself, the very volatile molecule concerned corresponds to ethyl acetate, i.e. the ester formed chemically or enzymatically between acetic acid and ethanol.
Technical features
ADVANTAGES
READY TO USE: Liquid and easy to use.
PRECISION AND SPECIFICITY: Characterized by high specificity, they provide accurate and repeatable data.
LOW COSTS AND LONG SHELF LIFE: Minimal cost per test and a long shelf life (average 24 months).
FAST ANALYSIS: Allow for quick and reliable results (up to 300 tests/hour), especially when used with automated instruments like our HYPERLAB series analyzers.
SIMPLE AND ECONOMIC CALIBRATION: It is possible to use single-method and/or multi-parametric calibration/verification standards. The determination of the Blank is performed automatically every 12 hours with the Hyperlab analyzers.
METHODS APPROVED BY INTERNATIONAL STANDARDS: Numerous enzymatic methods have been approved and validated by international organizations such as:
ISO (International Standardization Organization)
AOAC (American Association of Analytical Chemists)
IFU (International Federation of Fruit Juice Producers)
OIV (International Wine Office)
IDF (International Dairy Federation)
EBC (European Brewery Convention) and many others.
STERGLASS ENZYMATIC AND COLORIMETRIC KITS
Enzymatic and colorimetric kits are widely used in quality control for the main analytical determinations of a variety of food products such as fruit juices, wine, beer, dairy products, eggs, meat, and for the monitoring of fermentation processes carried out by microorganisms for the determination of sugars, organic acids, and other components such as sulfites, phenolic compounds, and metals.
Based on high-quality purified enzymes, enzymatic analysis allows for precise, highly accurate, and repeatable measurements, even in complex matrices. The absorbance variation, measured spectrophotometrically as a result of enzymatic transformations, is closely correlated with the concentration of the various analytes sought.
Industries
Applications
Product codes
| Steroglass code | Descrizione | N° analisi |
|---|---|---|
| SQPE059575 | Kit acido acetico 5x20ml |
manuale 50/100; automatico 200/300 |
| SQPE068205 | Kit automazione acido acetico 125ml | automatico con Hyperlab 400/500 |