Lactic Acid

What is Lactic Acid?

Lactic acid is produced during wine making by Lactic acid bacteria converting both sugar and Malic acid into Lactic acid. It is used to add complexity and soften the harshness of malic acid but can generate off flavours.

Catalogue No_

No of Tests

Quantity

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LC2653

40

1

POA

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Why test for Lactic Acid in wine?

Lactic acid is found in many food and beverages. In the wine industry, the course of malolactic fermentation is monitored by tracking the falling level of L-malic acid, and the increasing level of L-lactic acid. Lactic acid is responsible for reducing the acidity of wines providing a smoother flavour.

Sensitivity

  • Sensitive to 0.056 g/l

Linearity

  • Linear to 0.469g/L 

High stability kits

  • Lyophilised material stable for 2 years

Standards supplied

  • Dedicated Standard supplied with each kit
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£1000.00