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This acid produces the fruity aromas and freshness of wines and is the most commonly used acidifier
The values are traceable to the unit of mass
Enzymatic method for ascorbic acid determination
When the wine is aerated or remains in contact with air
The color in- crease is directly proportional to the copper concentration of the sample
Citric Acid, reagent kit for wine and beer Dairy This acid produces the fruityEnzymatic method for citric acid determination Kit volume: 50 ml Method: Two reagent differential at 340 nm Limit of linearity: 400 mg l Limit of detection: 11 mg l (ppm) Advantages Stable working reagent for 1 month Ready to use dedicated reagent Liquid calibrator included in the kit Citric acid is an organic acid naturally present in wine that con tributes to total wine acidity. Its content is higher in white wine, as the content in red wine drops
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