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
200 assays (manual) / 2000 assays (microplate) / 2000 assays (auto-analyser)
Prices exclude VAT
Available for shipping
|Content:||200 assays (manual) / 2000 assays (microplate) / 2000 assays (auto-analyser)|
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:||0.15 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.
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
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).Hide Abstract