Specific method for the measurement of acetic acid in beverages and food products

Shipping temperature: ambient

Storage temperature:
- Short term stability: 2-8^oC,
- Long term stability: see individual component labels

Assay format: auto-analyser

Detection method: absorbance - 340

Signal response: decrease

Linear range: up to 1,8 g/L of acetic acid per assay

Reaction time: ~ 10 minutes

Detection limit: 10 mg/l

Stability: > 2 years under recommended storage conditions

Improved method

On calibration, the prepared reagent is linear to > 28 micrograms of acetic acid per ml of assay solution

• Very stable reagent when prepared for auto-analyser applications (> 7 days at 4°C)
• PVP incorporated to prevent tannin inhibition
• Linear calibration (R2 ~ 0,9995) up to 30 μg/ml of acetic acid in final reaction solution
• All reagents stable for > 2 years
• Extended cofactors stability
• Validated by the University of Wine, Suze la Rousse, France
• Very rapid reaction
• Very competitive price (cost per ml of reagent)

Wine, beer, fruit and fruit juices, soft drinks, vinegar, vegetables, pickles, dairy products (e.g. cheese), meat, fish, bread, bakery products (and baking agents), ketchup, soy sauce, mayonnaise, dressings, paper (and cardboard), tea, pharmaceuticals (e.g. infusion solutions), feed and other materials (e.g. biological cultures, samples, etc.)

Data Booklet Safety data sheet Product performance

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