It's a product of oxidation of ethanol, and represents about 95% of volatile acidity.
The volatile acidity provides information on the health of a wine, whether legacy of disease, winemaking wrong or faulty storage. The optimum concentration varies from 0.2 to 0.7 g / l (e.g. legal limit for many standards is about 1 g / l, dependent on the degree of alcohol). The traditional analytical method, by distillation in steam current, cannot be automated and longer to perform than the enzymatic method.
ACETIC ACID KIT
Number of analyses: manual 50/100 - automatic 200/300
ACETIC ACID AUTO KIT
Number of analyses with Hyperlab: 400/500
Suggested for direct reading use only
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