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Tartaric Acid Assay Kit

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Chapter 1: Introduction & Kit Description
Chapter 2: Theory of Assay Procedure
Chapter 3: Assay Procedure
Chapter 4: Assay Procedure for Red Wines
Chapter 5: Calculations
Tartaric Acid Assay Kit K-TART TART
Product code: K-TART

200 assays (manual) / 2000 assays (microplate) / 2000 assays (auto-analyser)

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Available for shipping

Content: 200 assays (manual) / 2000 assays (microplate) / 2000 assays (auto-analyser)
Shipping Temperature: Ambient
Storage Temperature: Short term stability: 2-8oC,
Long term stability: See individual component labels
Stability: > 2 years under recommended storage conditions
Analyte: Tartaric Acid
Assay Format: Spectrophotometer, Microplate, Auto-analyser
Detection Method: Absorbance
Wavelength (nm): 505
Signal Response: Increase
Linear Range: 0.15 to 11 g/L of tartaric acid per assay
Limit of Detection: ~ 108 mg/L
Total Assay Time: ~ 5 min
Application examples: Wine, fruit juice and other materials.
Method recognition: Used widely in the wine industry

Liquid Ready Reagent; Includes Homogenous Assay for Red Wine.
The Tartaric Acid test kit is a rapid, simple, reliable and accurate method for the specific measurement and analysis of tartaric acid in wine, fruit juice and other materials. This kit includes a homogenous assay for red wine that is amenable to automation. Supplied as a “ready to use” liquid stable formulation that is suitable for manual, auto-analyser and microplate formats.

Browse our full range of organic acid assay kits.

  • ”Ready to use” liquid stable formulation 
  • Very competitive price (cost per test) 
  • All reagents stable for > 1 year 
  • Very rapid reaction 
  • 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
Determination of the Complexing Capacity of Wine for Zn Using the Absence of Gradients and Nernstian Equilibrium Stripping Technique.

Chito, D., Galceran, J., Companys, E. & Puy, J. (2013). Journal of Agricultural and Food Chemistry, 61(5), 1051-1059.

The complexing capacity of synthetic (0.011 M tartrate in 13.5% ethanol) and real wine (Raimat Abadia) in titrations with added total Zn concentrations up to 0.03 M has been determined following the free Zn concentrations with AGNES (absence of gradients and Nernstian equilibrium stripping) technique. A correction to find the preconcentration factor or gain (Y1) really applied at each one of the ionic strengths reached due to Zn additions along the titration has been applied. The standard implementation of AGNES to real wine led to the observation of two anomalous behaviors: (a) an increasingly negative current in the deposition stage (labeled as “HER” effect) and (b) a minimum in the currents of the stripping stage plot (labeled as the “dip” effect). A practical strategy to apply AGNES avoiding the dip effect has been developed to quantify properly free Zn concentrations. The van den Berg–Ružic–Lee linearization method (assuming the existence of just 1:1 complexes) has been adapted to consider the dilution effect and the ionic strength changes. Aggregated stability constants and total ligand concentrations have been calculated from synthetic and wine titration data. The found complexing capacity in the studied wine (CT,L = 0.0179 ± 0.0007 M) indicates the contribution of ligands other than tartrate (which is confirmed to be the main one).

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Safety Information
Symbol : GHS06, GHS08
Signal Word : Danger
Hazard Statements : H330, H341
Precautionary Statements : P201, P202, P260, P271, P280, P284
Safety Data Sheet
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