L-Lactic Acid, reagent kit for wine, kombucha, beer and juice Kombucha creating a particular tactile sensation

creating a particular tactile sensation

Method: Two-reagent differential at 420 nm

Enzymatic method for pyruvic acid determination

Sparkling wine (cava

To eliminate interferences ascorbic acid is eliminated from the sample by oxidation to dehydroascorbic acid (ascorbate oxidase [AO])

L-Lactic Acid, reagent kit for wine, kombucha, beer and juice Kombucha creating a particular tactile sensationEnzymatic method for L lactic acid determination Kit volume: 100 ml Method: Two reagent differential at 340 nm Limit of linearity: 3000 mg l Limit of detection: 0. 02 mg l (ppm) Advantages Stable liquid reagent until the expiration date Ready to use dedicated reagent Liquid calibrator included in the kit L lactic acid is the product of the metabolism of malic acid during the malolactic fermentation. L lactic acid is perceived as less acidic and softer