Acetic Acid Assay Kit (ACS Manual Format) 

The Acetic Acid (ACS Manual Format) test kit is a simple method for the rapid and reliable measurement and analysis of acetic acid/acetate in foods, beverages and other materials. 

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K-ACET
53 assays per kit
$198.00

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Manual format UV-method for the determination of Acetic Acid in foodstuffs, beverages and other materials


Principle:
                           (acetyl-CoA synthetase)
(1) Acetic acid + ATP + CoA → acetyl-CoA + AMP + pyrophosphate

                                                (citrate synthase)
(2) Acetyl-CoA + oxaloacetate + H2O → citrate + CoA

                (L-malate dehydrogenase)
(3) L-Malate + NAD+ ↔ oxaloacetate + NADH + H+

Kit size:                            53 assays
Method:                            Spectrophotometric at 340 nm
Reaction time:                  ~ 14 min
Detection limit:                 0.16 mg/L
Application examples:
Wine, beer, fruit and fruit juices, soft drinks, vinegar, vegetables,
pickles, dairy products (e.g. cheese), meat, fish, bread, bakery products
(and baking agents), ketchup, soy sauce, mayonnaise, dressings,
paper (and cardboard), tea, pharmaceuticals (e.g. infusion solutions),
feed and other materials (e.g. biological cultures, samples, etc.)
Method recognition:    
Methods based on this principle have been accepted by EN, ISO,
ICUMSA, IFU and MEBAK

Advantages

  • No wasted ACS solution (stable suspension supplied)
     
  • PVP incorporated to prevent tannin inhibition
     
  • All reagents stable for > 2 years after preparation

  • Very competitive price (cost per test)
     
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing

Grape and wine analysis: Oenologists to exploit advanced test kits.

Charnock, S. C. & McCleary, B. V. (2005). Revue des Enology, 117, 1-5.

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.

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Zdolec, N., Hadžiosmanović, M., Kozačinski, L., Cvrtila, Ž., Filipović, I., Škrivanko, M. & Leskovar, K. (2008). Meat Science, 80(2), 480-487.

Potential of the waste from beer fermentation broth for bio-ethanol production without any additional enzyme, microbial cells and carbohydrates.

Ha, J. H., Shah, N., Ul-Islam, M. & Park, J. K. (2011). Enzyme and Microbial Technology, 49(3), 298-304.

Determination of Ortho‐ and Retronasal Detection Thresholds and Odor Impact of 2,5‐Dimethyl‐3‐Methoxypyrazine in Wine.

Botezatu, A. & Pickering, G. J. (2012). Journal of Food Science, 77(11), S394-S398.

Effects of yeast extract and different amino acids on the dynamics of some components in cabbage juice during fermentation with Bifidobacterium lactis BB-12.

Buruleanu, C. L., Nicolescu, C. L., Avram, D., Manea, I. & Bratu, M. G. (2012). Food Science and Biotechnology, 21(3), 691-699.

Heterofermentative process in dry fermented sausages - a case report.

Kameník, J., Dušková, M., Saláková, A. & Šedo, O. (2013). Acta Veterinaria Brno, 82(2), 181-186.

Effects of harvest date, wilting and inoculation on yield and forage quality of ensiling safflower (Carthamus tinctorius L.) biomass.

Cazzato, E., Laudadio, V., Corleto, A. & Tufarelli, V. (2011). Journal of the Science of Food and Agriculture, 91(12), 2298-2302.

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Iličić, M., Kanurić, K., Milanović, S., Lončar, E., Djurić, M. & Malbaša, R. (2012). Romanian Biotechnological Letters, 17(1), 7013-7021.

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Gille, S., Cheng, K., Skinner, M. E., Liepman, A. H., Wilkerson, C. G. & Pauly, M. (2011). Planta, 234(3), 515-526.

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Parikka, K., Leppänen, A. S., Xu, C., Pitkänen, L., Eronen, P., Österberg, M., Brumer, H., Willför, S. & Tenkanen, M. (2012). Biomacromolecules, 13(8), 2418-2428.

Distinct roles of carbohydrate esterase family CE16 acetyl esterases and polymer-acting acetyl xylan esterases in xylan deacetylation.

Koutaniemi, S., van Gool, M. P., Juvonen, M., Jokela, J., Hinz, S. W., Schols, H. A. & Tenkanen, M. (2013). Journal of Biotechnology, 168(4), 684-692.

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Zedler, J. A., Gangl, D., Guerra, T., Santos, E., Verdelho, V. V. & Robinson, C. (2016). Applied Microbiology and Biotechnology, 1-10.
The training video below demonstrates some general principles of wine analysis.

To choose a chapter, play the video and select the required chapter from the options on the video display.

Chapter 1: Introduction
Chapter 2: MegaQuant Assay Format
Chapter 3: Manual Format – Recording Spectrophotometer
Chapter 4: Manual Format –Non Recording Spectrophotometer
Chapter 5: Auto-analyser Format
Chapter 6: Liquid Ready Reagents
Chapter 7: Sample Preparation/PVPP Treatment

Below you will find a link to our dedicated frequently asked questions section. Within this section you will find common questions and answers on a range of topics about the product.

FAQs