Collection: Juice

Acetic Acid (Liquid) Y200 / Y400 format. Replace 23810 Acetic acid is produced during both alcoholic and malolactic fermentations and helps enhance flavors and aromas. When the wine is aerated or remains in contact with air, acetic acid bacteria can multiply, leading to a problem known as “acetic spoilage”. The characteristic aroma of this spoilage is due to ethyl acetate. Info + Purchase

L-lactic acid is the product of the metabolism of malic acid during the malolactic fermentation. L-lactic acid is perceived as less acidic and softer on the palate compared to malic acid. Info + Purchase

• Kit volume: 225 ml
• Method: Two-reagent differential at 405 nm
• Limit of linearity: 400 mg/l
• Limit of detection: 1 mg/l (ppm)

Info + Purchase

Acetic acid is produced during both alcoholic and malolactic fermentations and helps enhance flavors and aromas. When the wine is aerated or remains in contact with air, acetic acid bacteria can multiply, leading to a problem known as “acetic spoilage”. The characteristic aroma of this spoilage is due to ethyl acetate. Info + Purchase

The Y15 is the reliable and cost-efficient analyzer providing answers to most of your winemaking questions within minutes. Contact your favorite Admeo Representative for unconditional information Info + Purchase