L-Lactic Acid, Y200 / Y400 and Spica format, reagent kit for wine, kombucha and cider Kombucha Limit of detection: 60 mg/l

Limit of detection: 60 mg/l (ppm)

Enzymatic method for L-lactic acid determination

cheese and meat

They are also responsible for the bitterness

Method: Kynetic monoreagent

L-Lactic Acid, Y200 / Y400 and Spica format, reagent kit for wine, kombucha and cider Kombucha Limit of detection: 60 mg/lEnzymatic method for L lactic acid determination Kit volume: 150 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