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Tartaric Acid Assay Kit (Liquid Ready)

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00:02   Introduction & Kit Description
00:44    Theory of Assay Procedure
01:05     Assay Procedure
04:41     Assay Procedure for Red Wines
09:02    Calculations

Product code: K-TART

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

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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: > 6 months 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

The Tartaric Acid Assay Kit - Specific for the assay of tartaric acid in white / red wines and fruit juices.

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.

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).

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
Certificate of Analysis
Safety Data Sheet
FAQs Assay Protocol Data Calculator Validation Report

Impact of Steam Extraction and Maceration Duration on Wines from Frozen ‘Frontenac’Must.

Svyantek, A., Wang, Z. & Hatterman-Valenti, H. (2023). Fermentation, 9(4), 317.

The enology industry in North Dakota is extremely young, with less than twenty years of existence. At times throughout the development of the North Dakota viticulture and enology industries, commercial wine producers have elected to purchase or store fresh harvested grapes as frozen musts. To investigate the fermentation outcomes related to skin contact for red grapevine musts, a postfreeze fermentation experiment was conducted with fruit from ‘Frontenac’, one of the most widely grown red grapevines in the Upper Midwest U.S. and North Dakota. Four fermentation treatments were applied to frozen ‘Frontenac’ grapevine musts: steam juice extraction, rosé, 1 day after inoculation (DAI) skin contact, and 9 DAI skin contact. Samples were collected daily for ten days and analyzed for fermentation progress and spectrophotometric monitoring of wine color attributes and total phenolics. The final wines were analyzed two years after bottling. Steam-extracted musts were initially darkest; however, they were lighter as final wines than the 9 DAI wines and similar to rosé wines in lightness. Total phenolics were greatest for 9 DAI wines and total red pigments were lowest for steam-extracted wines. While differences between treatments were detected, the wines remained visually similar; this indicates that color extraction within the freeze–thaw processes of musts may obliterate subtly and make it difficult to produce wines of light color when stored under these conditions. Continued work with additional grapevines beyond ‘Frontenac’ may help fine-tune must and fermentation extraction procedures for small-scale wineries growing cold-hardy grapevines.

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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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