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Ethanol Assay Kit (Liquid Ready)

Product code: K-ETOHLQR
€233.00

60 assays (manual) / 600 assays (microplate) / 600 assays (auto-analyser)

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Content: 60 assays (manual) / 600 assays (microplate) / 600 assays (auto-analyser)
Shipping Temperature: Ambient
Storage Temperature: Short term stability: 2-8oC,
Long term stability: See individual component labels
Stability: > 6 months under recommended storage conditions
Analyte: Ethanol
Assay Format: Spectrophotometer, Microplate, Auto-analyser
Detection Method: Absorbance
Wavelength (nm): 340
Signal Response: Increase
Linear Range: 0.25 to 30 µg of ethanol per assay
Limit of Detection: 1.6 mg/L
Reaction Time (min): ~ 7 min
Application examples: Wine, beer, cider, alcoholic fruit juices, spirits, liqueurs, low-alcoholic / non-alcoholic beverages, pickles, fruit and fruit juice, chocolate products, vinegar, jam, bread and bakery products, honey, soy sauce, dairy products, cosmetics, pharmaceuticals and other materials (e.g. biological cultures, samples, etc.).
Method recognition: Methods based on this principle have been accepted by AOAC (AOAC© Official MethodSM 2017.07)

The Ethanol (Liquid Ready) assay kit is a rapid (~5 min), method for the specific measurement and analysis of ethanol in wine, beverages, foodstuffs and other materials. Supplied as a “ready to use” liquid stable formulation that is suitable for manual auto-analyser and microplate formats and is simple, reliable and accurate.

Suitable for manual, auto-analyser and microplate formats.

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).

See more of our assay kits for alcohols.

Scheme-K-ETOHLQR ETOHLQR megayzme

Advantages
  • ”Ready to use” liquid stable formulation 
  • All reagents stable for > 12 months after preparation 
  • Rapid reaction (~ 7 min) 
  • 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
Validation of Methods
Documents
Certificate of Analysis
Safety Data Sheet
Assay Protocol Data Calculator Validation Report
Publications
Megazyme publication

Determination of ethanol concentration in Kombucha beverages: Single-laboratory validation of an enzymatic method, First Action Method 2019.08.

Ivory, R., Delaney, E., Mangan & McCleary, B. V. (2020). Journal of AOAC International, qsaa122.

The Ethanol Assay Kit is an enzymatic test kit developed by Megazyme for the determination of ethanol in a variety of samples. The kit has been validated in a single laboratory for use with Kombucha fermented drinks, fruit juices and low-alcohol beer samples. The commercially available Ethanol Assay Kit (Megazyme catalogue no. K-ETOH) contains all components required for the analysis. Quantification is based on the oxidation of ethanol to acetaldehyde by alcohol dehydrogenase and further oxidation of acetaldehyde by acetaldehyde dehydrogenase with conversion of NAD+ to NADH. The single laboratory validation (SLV) outlined in this document was performed on a sample set of eight different commercial Kombucha products purchased in Ireland, a set of five Cerilliant aqueous ethanol solutions, two BCR low-alcohol beer reference materials, two alcohol-free beer samples and two fruit juice samples against SMPR 2016.001 (1). Parameters examined during the validation included Working range, Selectivity, Limit of Detection (LOD), Limit of Quantification (LOQ), Trueness (bias), Precision (reproducibility and repeatability), Robustness and Stability.

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Publication

Enhancement of the phenolic compounds and antioxidant activities of Kombucha prepared using specific bacterial and yeast.

Kim, H., Hur, S., Lim, J., Jin, K., Yang, T. H., Keehm, I. S., Kim, S. W., Kim, T. & Kim, D. (2023). Food Bioscience, 56, 103431.

The symbiotic culture of bacteria and yeast (SCOBY) encompasses a diverse array of microorganisms that play a pivotal role in the biochemical transformations during Kombucha fermentation. This study aims to investigate how various combinations of acetic acid bacteria (AAB) and specific yeast strains influence SCOBY formation and the biochemical characteristics of Kombucha. Thirteen combinations of AAB and yeasts formed SCOBY. The pH of Kombucha decreased to 2.31, and titratable acidity content increased to 20.76 g/L. Acetic and gluconic acid contents of Kombucha were 1.96 g/L and 6.9 g/L, respectively. The total phenolic and flavonoid contents increased by 3.53- and 5.2 fold, whereas the condensed tannin content decreased by 31.3 fold. Chlorogenic, p-coumaric, and ferulic acids were newly detected. Catechin, epicatechin, caffeine, caffeic acid, gallic acid, and rutin contents in Kombucha were increased. The antioxidant activity of Kombucha was enhanced up to 2.88 fold. The use of AAB and yeast has potential value in the industrial production of Kombucha.

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Safety Information
Symbol : Not Applicable
Signal Word : Not Applicable
Hazard Statements : Not Applicable
Precautionary Statements : Not Applicable
Safety Data Sheet
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