L-Malic Acid Assay Kit (Analyser Format)

The L-Malic Acid (Analyser Format) test kit is an analyser format for the specific measurement and analysis of L-malic acid (L-malate) in beverages and food products. On calibration, the prepared reagent is linear to > 80 micrograms of L-malic acid per mL of assay solution.

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

Product Code
245.5 mL of prepared reagent
(e.g. 1116 assays of 0.22 mL)

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

                      (L-malate dehydrogenase)
(1) L-Malic acid + NAD+ ↔ oxaloacetate + NADH + H+

                         (glutamate-oxaloacetate transaminase)
(2) Oxaloacetate + L-glutamate → L-aspartate + 2-oxoglutarate

Kit size:                             245.5 mL of prepared reagent (R1 + R2)
Method:                            Spectrophotometric at 340 nm
Reaction time:                  ~ 3 min
Detection limit:                 20 mg/L (recommended assay)
Application examples:
Wine, beer, fruit juices, soft drinks, candies, fruit and vegetables,
bread, cosmetics, pharmaceuticals and other materials (e.g. biological
cultures, samples, etc.)
Method recognition:    
Methods based on this principle have been accepted by AOAC, EEC,


  • PVP incorporated to prevent tannin inhibition
  • Very stable reagent when prepared for auto-analyser applications
  • Linear calibration (R2 ~ 0.9994) up to 80 μg/mL of L-malic acid in final reaction solution
  • Validated by the University of Wine, Suze la Rousse, France
  • Very competitive price (cost per mL of reagent)
  • Both enzymes supplied as stable suspensions
  • Very rapid reaction (~ 3 min)

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.

Immobilised yeast grape must deacidification in a recycle fixed bed reactor.

Portugal, I., Ribeiro, S. C., Xavier, A. M. R. B., Centeno, F. & Strehaiano, P. (2011). International Journal of Food Science & Technology, 46(2), 284-289.

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.