Succinic Acid Assay Kit

The Succinic Acid test kit is suitable for the specific assay of succinic acid in wine, cheese, eggs, sauce and other food products.

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

Suitable for manual, auto-analyser and microplate formats.

Image unavailable
Product Code
20 assays (manual) / 200 assays (microplate)
/ 270 assays (auto-analyser)

In association with DHL Express Megazyme offers expedited same day shipping on all orders received before 12 noon, DHL offers express shipping to over 220 countries worldwide serving 35 countries next day and 65 within 2 days. For further details visit our delivery page.

We support the following payment methods:

  • Visa
  • MasterCard
  • American Express
  • Cheque
  • Wire Transfer / EFT /ACH

For further details visit our payment page

UV-method for the determination of Succinic Acid in foodstuffs,
feed, wine and other materials

                             (succinyl-CoA synthetase)
(1) Succinate + ATP + CoA → ADP + succinyl-CoA + Pi

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

                         (L-lactate dehydrogenase)
(3) Pyruvate + NADH + H+ → NAD+ + L-lactate

Kit size:                            20 assays (manual) / 200 (microplate)
                                          / 270 (auto-analyser)
Method:                            Spectrophotometric at 340 nm
Reaction time:                  ~ 6 min
Detection limit:                 0.26 mg/L
Application examples:
Wine, fruit and vegetables, soy sauce, cheese, egg, egg products
and other materials (e.g. biological cultures, samples, etc.)
Method recognition:    
Methods based on this principle have been accepted by EEC


  • Very competitive price (cost per test)
  • All reagents stable for > 2 years as supplied
  • Very rapid reaction (even at room temperature)
  • 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.

Dimethylsulfide is an energy source for the heterotrophic marine bacterium Sagittula stellata.

Boden, R., Murrell, J. C. & Schäfer, H. (2011). FEMS Microbiology Letters, 322(2), 188-193.

Artefacts in cell culture: α-Ketoglutarate can scavenge hydrogen peroxide generated by ascorbate and epigallocatechin gallate in cell culture media.

Long, L. H. & Halliwell, B. (2011). Biochemical and Biophysical Research Communications, 406(1), 20-24.

Biochemical mechanism on GABA accumulation during fruit development in tomato.

Akihiro, T., Koike, S., Tani, R., Tominaga, T., Watanabe, S., Iijima, Y., Aoki, K., Shibata, D., Ashihara, H., Matsukura, C., Akama, K., Fujimura, T. & Ezura, H. (2008). Plant and Cell Physiology, 49(9), 1378-1389.

Isolation and characterization of a novel heterotrophic nitrifying and aerobic denitrifying bacterium Pseudomonas stutzeri KTB for bioremediation of wastewater.

Zhou, M., Ye, H. & Zhao, X. (2014). Biotechnology and Bioprocess Engineering, 19(2), 231-238.

Identification of Organic Acids in Wine That Stimulate Mechanisms of Gastric Acid Secretion.

Liszt, K. I., Walker, J. & Somoza, V. (2012). Journal of Agricultural and Food Chemistry, 60(28), 7022-7030.

Succinic acid production from orange peel and wheat straw by batch fermentations of Fibrobacter succinogenes S85.

Li, Q., Siles, J. A. & Thompson, I. P. (2010). Applied Microbiology and Biotechnology, 88(3), 671-678.

Gamma-amino butyric acid, glutamate dehydrogenase and glutamate decarboxylase levels in phylogenetically divergent plants.

Seher, Y., Filiz, O. & Melike, B. (2013). Plant Systematics and Evolution, 299(2), 403-412.

Exposure to elevated temperature and Pco2 reduces respiration rate and energy status in the periwinkle Littorina littorea.

Melatunan, S., Calosi, P., Rundle, S. D., Moody, A. J. & Widdicombe, S. (2011). Physiological and Biochemical Zoology, 84(6), 583-594.
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.