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144 (A520) and 0
19 mg/l (ppm)
Limit of detection: 15 mg/l (ppm)
Anthocyanins polymerized with tannins or other compounds cannot be assayed with this method
tartaric acid
L-Malic Acid, Y200 / Y400 and Spica format Kombucha 144 (A520) and 0Enzymatic method for L malic acid determination Kit volume: 225 ml Method: Two reagent differential at 340 nm Limit of linearity: 4 g l Limit of detection: 16 mg l (ppm) Advantages Stable liquid reagent until the expiration date Ready to use dedicated reagent Stable working reagent for 4 months Liquid calibrator included in the kit L malic acid is responsible for the sharply acidic, green apple flavor in wine. Its fermentation yields L lactic acid and
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