L-lactic acid is produced by lactic acid bacteria. Levels of L-lactic acid in wines may be monitored during
malo-lactic fermentation, or to detect undesirable contamination by this bacterium.
L-Lactic acid levels can be determined enzymatically by using this spectrophotometric assay.
THIS PRODUCT REQUIRES THE USE OF A SPECTROPHOTOMETER
To ensure the integrity and long life of this perishable product we prefer to ship to you on Monday, Tuesday and Wednesday. This is because we don’t want it to suffer if it is delayed over a weekend. If you are sure we can send it safely later in the week then please advise us accordingly.
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