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Method: End-point/two-reagent differential
L-lactic acid in the sample yields NADH (by the following reaction)
cheese and meat
forming dehydroascorbic acid and MTT-formazan that can be assayed by spectrophotometry
as well as in the barrels where wine is aged
L-Malic Acid Juice + Fruits + Vegetables Method: End-point/two-reagent differentialEnzymatic method for L malic acid determination Kit volume: 100 ml Method: Two reagent differential at 340 nm Limit of linearity: 4 g l Limit of detection: 16 mg l (ppm) Advantages Stable liquid reagent until the expiration date Ready to use dedicated reagent Stable working reagent for 4 months Liquid calibrator included in the kit L malic acid is responsible for the sharply acidic, green apple flavor in wine. Its fermentation yields L lactic acid and
