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3 g/L of D-lactic acid indicate bacterial contamination
Limit of detection: 2 ppb
Pyruvic acid is a result of the fermentation process and contributes to the organoleptic properties of wine
Limit of linearity: 20 g/l
Pyruvic Acid Colorimetric 3 g/L of D-lactic acidEnzymatic method for pyruvic acid determination Kit volume: 100 ml Method: Two reagent differential at 340 nm Limit of linearity: 400 mg l Limit of detection: 6 mg l (ppm) Advantages Stable liquid reagent until the expiration date Stable working reagent for 2 months Ready to use dedicated reagent Liquid calibrator included in the kit Pyruvic acid is an organic acid naturally present in wine and one of the acids that most influences its body and
