VASSANELLI LAB ANALYSES
TOTAL LACTIC ACID
ANALYTICAL TECHNIQUE: HPLC-UV-vis
UNIT OF MEASUREMENT: g/l
METHOD: OIV-MA-AS313-04 R2009
MATRICES ( A if accredited) :
Must
A, Wine
A
DESCRIPTION:
Lactic acid is present mainly in red wines owing to conversion of malic acid by malolactic bacteria. lactic acid can also be formed as a secondary product of alcoholic fermentation.Determination takes place via hplc separation (high pressure liquid chromatography) and uv-vis detection.
Lactic acid gives flavours that are less sharp / fresh than those brought about by malic acid.
REQUEST FOR QUOTE
Specific requests described by You in the "notes" box below.
Matrices (types of product): filling this field is compulsory for submitting the request
