Why test for L-Malic Acid?
Quantitative determination of malic acid is especially important in the manufacture of wine, beer, bread, fruit and vegetable products, as well as in the cosmetic and pharmaceutical industries. This acid is the most common tested analyte in the wine industry measured in order to monitor malolactic fermentation which softens the flavour of wine and increases its microbial stability. L-Malic acid levels decrease during fermentation and in the final stages of ripening malic acid decomposes and the grape can become over ripe. Therefore malic acid is used in the wine industry to determine the ripeness and variety of grapes.
|Lyophilised kit providing enhanced stability of 2 years from the date of manufacture||Cost effective price per test and standard supplied with each kit||High quality testing with sensitivity to 0.136g/l|
- MSDS sheet
- Kit insert
- Calculation Spreadsheet
- Instrument specific protocols on request for automated analysers - Request »
Testing for L-Malic Acid
Testing for L-Malic acid using Randox Food Diagnostic kits provides accurate and rapid determination of malic acid in a wide variety of sample types. The assay is capable of running on multiple applications including manual, semi-automated and fully automated analysers, at a series of different wavelengths. The assay utilising a highly specific enzymatic reaction according to the following reaction principle:
The amount of NADH formed in the above coupled reaction is stoichiometric with the amount of L-malic acid. It is the NADH which is measured by the increase in absorbance at 340, 334 and 365 nm. This product is currently supplied to the wine/beverage and food producers globally.