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This acid produces the fruity aromas and freshness of wines and is the most commonly used acidifier
The appearance of tartrate precipitates during the wine-making process will alter the final pH of the wine
This reaction consumes NADH that is oxidized to NAD+ and the disappearance of the latter can be measured by spectrophotometry
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This method is the only one on the market validated according to the new AOAC guidelines
Alkaline Wash Y200 / Y400 Colorimetric This acid produces the fruityAlkaline Washing Solution for Y200 and Y400 View Product Documentation
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