L-Malic Acid Assay Kit (MegaQuant™ Format)

The L-Malic Acid test kit is suitable for the measurement and analysis of L-malic acid in grapes, grape juice and wine using the MegaQuant™ colorimeter (measurement at 505 nm). Suitable for white and red wines at all stages of the winemaking process.

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K-LMALMQ
60 assays per kit
$221.00

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Simple colourimetric method for the determination of L-Malic
Acid in foodstuffs, beverages and other materials

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

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

                            (diaphorase)
(3) INT + NADH + H+ → NAD+ + INT-formazan

Kit size:                             60 assays
Method:                            Spectrophotometric at 505 nm
Reaction time:                  ~ 6 min
Detection limit:                 15.4 mg/L
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:        Novel method

Advantages

  • Novel product, patented technology
     
  • Highly stable reagents (at least three seasons use)
     
  • Very competitive price (cost per test)
     
  • Spectrophotometer / laboratory / expertise not required
     
  • Very simple procedure
     
  • Rapid reaction time (~ 6 min)
     
  • Standard included

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.

Effect of acclimation medium on cell viability, membrane integrity and ability to consume malic acid in synthetic wine by oenological Lactobacillus plantarum strains.

Bravo‐Ferrada, B. M., Tymczyszyn, E. E., Gómez‐Zavaglia, A., & Semorile, L. (2014). Journal of Applied Microbiology, 116(2), 360-367.
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 A: MegaQuant Assay Format
Chapter B: Manual Format – Recording Spectrophotometer
Chapter C: Manual Format – Non Recording Spectrophotometer
Chapter D: Autoanalyser Format
Chapter E: Liquid Ready Reagents
Chapter F: 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