Acetic Acid Assay Kit (Acetate Kinase Analyser Format) 

The Acetic Acid analyser format test kit is suitable for the specific measurement and analysis of acetic acid (acetate) in beverages and food products. On calibration, the prepared reagent is linear to > 28 micrograms of acetic acid per mL of assay solution.

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K-ACETAK
170.5 mL of prepared reagent (e.g. 550 assays of 0.31 mL)
$221.00

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

Principle:
                          (acetate kinase)
(1) Acetic acid + ATP → acetyl-phosphate + ADP

             (pyruvate kinase)
(2) ADP + PEP → ATP + pyruvate

                       (D-lactate dehydrogenase)
(3) Pyruvate + NADH + H+ → D-lactic acid + NAD+

Kit size:                            550 assays
Method:                            Spectrophotometric at 340 nm
Reaction time:                  ~ 10 min
Detection limit:                 10 mg/L (recommended assay format)
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:         Improved method

Advantages

  • Very stable reagent when prepared for auto-analyser applications (> 7 days at 4°C)
     
  • PVP incorporated to prevent tannin inhibition
     
  • Linear calibration (R2 ~ 0.9995) up to 30 μg/mL of acetic acid in final reaction solution
     
  • Validated by the University of Wine, Suze la Rousse, France
     
  • Very rapid reaction
     
  • Very competitive price (cost per mL of reagent)
     
  • All reagents stable for > 2 years

  • Extended cofactors stability

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

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

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Charnock, S. J., McCleary, B. V., Daverede, C. & Gallant, P. (2006). Reveue des Oenologues, 120, 1-5.

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Johnson, L., Winter, K. M., Reid, S., Hartkopf‐Theis, T., Marschner, S., Goodrich, R. P. & Marks, D. C. (2011). Vox sanguinis, 101(3), 208-214.

In vitro assessment of buffy‐coat derived platelet components suspended in SSP+ treated with the INTERCEPT Blood system.

Johnson, L., Loh, Y. S., Kwok, M. & Marks, D. C. (2013). Transfusion Medicine, 23(2), 121-129.

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Le Gac, M. & Doebeli, M. (2010). Molecular Ecology, 19(12), 2430-2438.

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Mifune, J., Grage, K. & Rehm, B. H. A. (2009). Applied and Environmental Microbiology, 75(14), 4668-4675.

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Gou, J. Y., Miller, L. M., Hou, G., Yu, X. H., Chen, X. Y. & Liu, C. J. (2012). The Plant Cell, 24(1), 50-65.

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Cercado, B., Byrne, N., Bertrand, M., Pocaznoi, D., Rimboud, M., Achouak, W. & Bergel, A. (2013). Bioresource Technology, 134, 276-284.

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Remacle, C., Eppe, G., Coosemans, N., Fernandez, E. & Vigeolas, H. (2014). Journal of Experimental Botany, 65(1), 23-33.

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Blanchet, E., Desmond, E., Erable, B., Bridier, A., Bouchez, T. & Bergel, A. (2015). Bioresource Technology, 185, 106-115.

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Oliot, M., Chong, P., Erable, B. & Bergel, A. (2017). Chemical Engineering Journal, In press.
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