L-Lactic Acid, reagent kit for wine, kombucha, beer and juice Kombucha Method: Two-reagent differential at 420

Method: Two-reagent differential at 420 nm

Calibrator included in the kit

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

Colorimetric analysis for the assay of catechins

Enzymatic method for pyruvic acid determination

L-Lactic Acid, reagent kit for wine, kombucha, beer and juice Kombucha Method: Two-reagent differential at 420Enzymatic 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