Acetic acid can indicate spoilage in wine and is limited by regulation in most wine-producing countries.
In wine, it can be determined enzymatically by monitoring the reaction that produces NADH. The amount of NADH formed is measured at 340 nm and is stoichiometrically related to the amount of acetate consumed.
The Vintessential™ Acetic Acid Test Kit uses an enzymatic method to determine acetic acid concentrations in wine samples.
Acetic acid reacts with ATP and CoA to form acetyl-CoA, which is subsequently converted through a series of enzyme-catalysed reactions. The resulting formation of NADH is measured spectrophotometrically at 340 nm and is directly proportional to the concentration of acetic acid present in the sample.
This method provides accurate and repeatable measurement of acetic acid for routine wine quality control and spoilage monitoring.
Analyte: Acetic Acid
Measurement Wavelength: 340 nm
Cuvette Requirements: 1 cm quartz, silica, methacrylate or polystyrene cuvettes
Operating Temperature: 20–25°C
Final Volume in Cuvette: 3.23 mL
Blank / Zero Setting: Against air without a cuvette in the light path
Instructions:
4A100 Enzymatic Acetic 30
Material Safety Data Sheets:
Acetic Acid Vial 1 (Buffer)
Acetic Acid Vial 2 (Coenzymes)
Acetic Acid Vial 3 (CS-MDH)
Acetic Acid Vial 4 (ACS)
Acetic Acid Vial 5 (Standard)
