Acetic Acid

What is Acetic Acid?

Acetic Acid is the most commonly occurring volatile acid associated with wine. During fermentation yeast cells naturally produce small amount of acetic acid, if the wine is exposed to oxygen, bacteria will convert ethanol into acetic acid degrading the wine into vinegar.

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AT2654

40

1

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Why test for Acetic Acid in wine?


Acetic acid is involved in the metabolic processes during the ripening of fruit and is a key indicator of wine quality. During and subsequent to alcohol fermentation a small amount of acetic acid is produced and is thought to contribute to the complexity of the wine production process. In early fermentation analysis monitoring of acetic acid levels is very important with high levels indicative of spoilage bacteria such as Acetobacter. If this occurs it may result in a dissatisfying taste and smell of the wine.

Sensitivity

  • 0.244 g/l

Linearity

  • Linear to concentration of standard

High stability kits

  • Lyophilised material stable for 2 years

Standards supplied

  • Dedicated Standard supplied with each kit

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£1000.00