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Glycerol is an indicator of the quality of finished wine and is extremely important for the mouthfeel
The OIV has set a maximum acceptable limit of copper of 1 mg/L
The wine sample is diluted in a buffer solution that does not alter color-related properties
Kit volume: 200 ml
L-Malic Acid, MAXI kit Juice + Fruits + Vegetables Glycerol is an indicator ofEnzymatic method for L malic acid determination Kit volume: 750 ml Method: Two reagent differential at 340 nm Limit of linearity: 400 mg l Limit of detection: 11 mg l (ppm) Advantages Stable liquid reagent until the expiration date Ready to use dedicated reagent Stable working reagent for 4 months Liquid calibrator included in the kit L malic acid is responsible for the sharply acidic, green apple flavor in wine. Its fermentation yields L lactic acid
