Acetic Acid, Y200 / Y400 format Fish & Seafood The appearance of tartrate precipitates

The appearance of tartrate precipitates during the wine-making process will alter the final pH of the wine

520 nm and 620 nm allows the chromatic characteristics to be calculated

The color increase is directly proportional to the polyphenols concentration of the sample

Colorimetric analysis for color determination

Stable working reagent for 1 month

Acetic Acid, Y200 / Y400 format Fish & Seafood The appearance of tartrate precipitatesKit volume: 225 ml Method: Two reagent differential at 340 nm Limit of linearity: 200 ml l Limit of detection: 0. 1 mg l (ppm) Acetic acid is produced during both alcoholic and malolactic fermentations and helps enhance flavors and aromas. When the wine is aerated or remains in contact with air, acetic acid bacteria can multiply, leading to a problem known as acetic spoilage. The characteristic aroma of this spoilage is due to ethyl acetate.