Citric Acid 30 test

Citric acid may be used at the final stages of winemaking to make minor adjustments to acid levels without affecting the bi-tartrate stability of the wine.

In wine, it can be determined enzymatically by monitoring a reaction that consumes NADH. The amount of NADH consumed is measured at 340 nm and is stoichiometrically related to the amount of citric acid present.

THIS PRODUCT REQUIRES THE USE OF A SPECTROPHOTOMETER