Ethanol Assay Kit

The Ethanol test kit is a simple, reliable and accurate method for the measurement and analysis of ethanol in beverages and foodstuffs.

Extended cofactors stability. Dissolved cofactors stable for > 1 year at 4oC.

Suitable for manual, auto-analyser and microplate formats.

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Product Code
60 assays (manual) / 600 assays (microplate)
/ 600 assays (auto-analyser)

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UV-method for the determination of Ethanol in foodstuffs, beverages, and other materials

                  (alcohol dehydrogenase)
(1) Ethanol + NAD+ acetaldehyde + NADH + H+

                                     (aldehyde dehydrogenase)
(2) Acetaldehyde + NAD+ + H2O → acetic acid + NADH + H+

Kit size:                              60 assays (manual) / 600 (microplate)
                                           / 600 (auto-analyser)
Method:                             Spectrophotometric at 340 nm
Reaction time:                   ~ 5 min
Detection limit:                  0.093 mg/L
Application examples:
Wine, beer, cider, alcoholic fruit juices, spirits, liqueurs, low-alcoholic
/ non-alcoholic beverages, pickles, fruit and fruit juice, chocolate
products, vinegar, jam, bread and bakery products, honey, soy sauce,
dairy products, cosmetics, pharmaceuticals and other materials
(e.g. biological cultures, samples, etc.)
Method recognition:    
Methods based on this principle have been accepted by IFU, EBC,


  • Simple format – aldehyde dehydrogenase supplied as stable suspension
  • Very competitive price (cost per test)
  • All reagents stable for > 2 years after preparation
  • Rapid reaction
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing
  • Standard included
  • Extended cofactors stability
  • Suitable for manual, microplate and auto-analyser formats

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.

Lactose fermentation by Kombucha – a process to obtain new milk–based beverages.

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

Changes in the volatile compound production of fermentations made from musts with increasing grape content.

Keyzers, R. A. & Boss, P. K. (2010). Journal of Agricultural and Food Chemistry, 58(2), 1153-1164.

Metabolic engineering of Saccharomyces cerevisiae to minimize the production of ethyl carbamate in wine.

Coulon, J., Husnik, J. I., Inglis, D. L., van der Merwe, G. K., Lonvaud, A., Erasmus, D. J. & van Vuuren, H. J. J. (2006). American Journal of Enology and Viticulture, 57(2), 113-124.

Proso millet (Panicum miliaceum L.) fermentation for fuel ethanol production.

Rose, D. J. & Santra, D. (2013). Industrial Crops and Products, 43, 602-605.

Biosynthesis of ethanol and hydrogen by glycerol fermentation using Escherichia coli.

Chaudhary, N., Ngadi, M. O., Simpson, B. K. & Kassama, L. S. (2011). Advances in Chemical Engineering and Science, 1, 83-89.

Quantification of full range ethanol concentrations by using pH sensor.

Al-Mhanna, N. M. M. & Huebner, H. (2011). International Journal of Chemistry, 3(1), 47-56.

Screening Thermo- and Ethanol Tolerant Bacteria for Ethanol Fermentation.

Dung, N. T. P. & Huynh, P. X. (2013). American Journal of Microbiological Research, 1(2), 25-31.

Microbiological and chemical properties of kefir manufactured by entrapped microorganisms isolated from kefir grains.

Chen, T. H., Wang, S. Y., Chen, K. N., Liu, J. R. & Chen, M. J. (2009). Journal of Dairy Science, 92(7), 3002-3013.

Taraxerone enhances alcohol oxidation via increases of alcohol dehyderogenase (ADH) and acetaldehyde dehydrogenase (ALDH) activities and gene expressions.

Sung, C. K., Kim, S. M., Oh, C. J., Yang, S. A., Han, B. H. & Mo, E. K. (2012). Food and Chemical Toxicology, 50(7), 2508-2514.

Fermentation of high concentrations of maltose by Saccharomyces cerevisiae is limited by the COMPASS methylation complex.

Houghton-Larsen, J. & Brandt, A. Applied and Environmental Microbiology, 72(11), 7176-7182.
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: Autoanalyser 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.