Citric acid may be used at the final stages of winemaking to make minor adjustments to acid levels without affecting the bi-tartrate stability of the wine.
In wine, it can be determined enzymatically by monitoring a reaction that consumes NADH. The amount of NADH consumed is measured at 340 nm and is stoichiometrically related to the amount of citric acid present.
The Vintessential™ Citric Acid Test Kit determines citric acid concentrations through a sequence of enzymatic reactions involving citrate lyase (CL), malate dehydrogenase (MDH) and lactate dehydrogenase (LDH).
Citric acid is converted into measurable reaction products, resulting in the formation of NADH. The increase in absorbance measured at 340 nm is directly proportional to the citric acid concentration present in the sample.
The assay is suitable for routine quality control and production monitoring applications.
Analyte: Citric Acid
Measurement Wavelength: 340 nm
Cuvette Requirements: 1 cm quartz, silica, methacrylate or polystyrene cuvettes
Operating Temperature: 20–25°C
Blank / Zero Setting: Against air without a cuvette in the light path
Instructions:
4A126 Citric 30
Material Safety Data Sheets:
Citric Acid Vial 1 (Buffer)
Citric Acid Vial 2 (NADH)
Citric Acid Vial 3 (MDH-LDH)
Citric Acid Vial 4 (CS)
Citric Acid Vial 5 (Standard)
