Method for the specific measurement of acetic acid (acetate) 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: increase

Linear range: up to 30 μg/mL of acetic acid per assay

Reaction time: ~ 15 minutes

Detection limit: 10 mg/l

Method recognition: methods based on this principle have been accepted by EN, ISO, ICUMSA, IFU and MEBAK

Stability: > 2 years under recommended storage conditions

• No wasted ACS solution (stable suspension supplied)
• PVP incorporated to prevent tannin inhibition
• Very stable reagent when prepared for auto-analyser applications (> 3 days at 4°C)
• All reagents stable for > 2 years after preparation
• Linear calibration up to 30 μg/ml of acetic acid in final reaction solution
• Validated by the University of Wine, Suze la Rousse, France
• 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

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