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

creating a particular tactile sensation

Colorimetric analysis for the assay of catechins

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

520 and 620 nm

Calibrator included in the kit

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