100 assays (manual) / 1000 assays (microplate) / 1100 assays (auto-analyser)
Prices exclude VAT
This product has been discontinued (read more)
|Content:||100 assays (manual) / 1000 assays (microplate) / 1100 assays (auto-analyser)|
|Storage Temperature:|| Short term stability: 2-8oC, |
Long term stability: See individual component labels
|Stability:||> 2 years under recommended storage conditions|
|Assay Format:||Spectrophotometer, Microplate, Auto-analyser|
|Linear Range:||0.5 to 40 µg of D-malic acid per assay|
|Limit of Detection:||0.26 mg/L|
|Reaction Time (min):||~ 6 min|
|Application examples:||Wine, beer, fruit juices, soft drinks, dietetic foods, candies, fruit and vegetables, cosmetics, pharmaceuticals and other materials (e.g. biological cultures, samples, etc.).|
|Method recognition:||Methods based on this principle have been accepted by EEC, EN, DIN, OIV, IFU, and AIJN|
This product has been discontinued (read more).
The D-Malic Acid assay kit is suitable for the specific measurement and analysis of D-malic acid (D-malate) in beverages and food products.
Note for Content: The number of manual tests per kit can be doubled if all volumes are halved. This can be readily accommodated using the MegaQuantTM Wave Spectrophotometer (D-MQWAVE).
Interested in more assay kits? See our complete list of organic acid assay kits.
- Extended cofactors stability. Dissolved cofactors stable for > 1 year at 4oC.
- No wasted D-malate dehydrogenase solution (stable suspension supplied)
- Very competitive price (cost per test)
- All reagents stable for > 2 years after preparation
- Rapid reaction (even with difficult samples)
- Mega-Calc™ software tool is available from our website for hassle-free raw data processing
- Standard included
- Suitable for manual, microplate and auto-analyser formats
Megazyme “advanced” wine test kits general characteristics and validation.
Charnock, S. J., McCleary, B. V., Daverede, C. & Gallant, P. (2006). Reveue des Oenologues, 120, 1-5.
Many of the enzymatic test kits are official methods of prestigious organisations such as the Association of Official Analytical Chemicals (AOAC) and the American Association of Cereal Chemists (AACC) in response to the interest from oenologists. Megazyme decided to use its long history of enzymatic bio-analysis to make a significant contribution to the wine industry, by the development of a range of advanced enzymatic test kits. This task has now been successfully completed through the strategic and comprehensive process of identifying limitations of existing enzymatic bio-analysis test kits where they occurred, and then using advanced techniques, such as molecular biology (photo 1), to rapidly overcome them. Novel test kits have also been developed for analytes of emerging interest to the oenologist, such as yeast available nitrogen (YAN; see pages 2-3 of issue 117 article), or where previously enzymes were simply either not available, or were too expensive to employ, such as for D-mannitol analysis.Hide Abstract
Grape and wine analysis: Oenologists to exploit advanced test kits.
Charnock, S. C. & McCleary, B. V. (2005). Revue des Enology, 117, 1-5.
It is without doubt that testing plays a pivotal role throughout the whole of the vinification process. To produce the best possible quality wine and to minimise process problems such as “stuck” fermentation or troublesome infections, it is now recognised that if possible testing should begin prior to harvesting of the grapes and continue through to bottling. Traditional methods of wine analysis are often expensive, time consuming, require either elaborate equipment or specialist expertise and frequently lack accuracy. However, enzymatic bio-analysis enables the accurate measurement of the vast majority of analytes of interest to the wine maker, using just one piece of apparatus, the spectrophotometer (see previous issue No. 116 for a detailed technical review). Grape juice and wine are amenable to enzymatic testing as being liquids they are homogenous, easy to manipulate, and can generally be analysed without any sample preparation.Hide Abstract
Applying temporal check‐all‐that‐apply (TCATA) to mouthfeel and texture properties of red wines.
Kemp, B., Trussler, S., Willwerth, J. & Inglis, D. (2019). Journal of Sensory Studies, 34(4), e12503.
Temporal check‐all‐that‐apply (TCATA) has been used to characterize wines on a nonspecific basis using a range of attributes to investigate sensory differences between wines. The aim of this study was to ascertain whether TCATA, when focused on specific modalities, could distinguish red wines made from the same grape variety, according to mouthfeel and texture descriptors only. Two trained panels evaluated three wines, made from three grape varieties. A combined training approach that used tactile touch standards together with wine sensory evaluation was used to identify mouthfeel and texture sensations. Panelists identified four sensations relevant to all wines: grippy, fine, coarse, and astringent. Differences between wines produced from the same varieties were found for Pinot noir and Cabernet franc but not Cabernet sauvignon. Our results indicate that TCATA is a reliable technique to discriminate red wines according to their mouthfeel and texture profiles during consumption.Hide Abstract
Miljić, U., Puškaš, V., Velićanski, A., Mašković, P., Cvetković, D. & Vujić, J. (2016). Journal of the Institute of Brewing, 122(2), 342-349.
A moderate intake of wine is associated with a positive impact on human health owing to the effects of important biologically active components present in the wine in large amounts. The aim of this study was to examine the chemical composition and to assess antimicrobial and cytotoxic activities of fruit wines produced from three plum varieties (Čačanska rana, Čačanska lepotica and Požegača) commonly grown in Serbia as an approach to assess the quality and acceptability of these wines as a functional food. Furthermore, the activity of a series of control samples was assessed in order to determine components from the wine that are responsible for its functional properties. The plum wines produced showed considerable antimicrobial activity against six bacterial and two yeast strains used in this study. In addition to antimicrobial activity, the plum wines showed a significant cytotoxic effect (IC50 < 50 µg Ml-1) on the growth of three tested cancer cell lines (Hep2c, RD and L2OB). Regarding the determined activities, Čačanska rana plum wine achieved the best results. The results indicated that the antimicrobial activity of the plum wines was, in large part, based on the effects of the total acids and the pH value, while the contribution of ethanol and the content of the phenolic compounds were not significant. Similar conclusions were drawn regarding the cytotoxic activity of this fruit wine. The results can be seen as a contribution to the global acceptance of fruit wines as a functional food, with the accent placed on moderate consumption. An important advantage of fruit wines (in particular plum wine), compared with traditional grape wine, is their lower alcohol content.Hide Abstract