Accuvin L- Lactic Acid Test Kit - (5) Tests
SKU: EQP6041
Average Rating:
Price: $19.00
Product Description
The L-Lactic Acid Kit is intended for measuring the L-lactic acid in wines to ensure that malolactic fermentation has begun. It is not always easy to determine if the appearance of bubbles following primary fermentation is the onset of actual MLF or merely a wine "outgassing" as it warms. The product, with a test range of 10 - 400 mg/L, can also be used to screen for high levels of contamination by lactic acid bacteria.
The L-Lactic Acid Test Kit includes: 5 tests in a black barrier tube, 5 samplers, and an insert with complete how-to-run test instructions. The insert also includes a Summary Interpretation explaining how to use the test results. The label with the color chart is on the front of the kit.
More Info:
Reasons to use L-Lactic Acid Quick Tests
1. Know for certain that Malolactic Fermentation has begun.
2. Know that Malolactic Fermentation has not begun saving you from concluding MLF has begun because of the appearance of bubbles as wine out-gasses as it warms.
Malolactic Fermentation Facts
Quite simply it is a biochemical process, conducted in most red wines and some white wines by certain lactic acid bacteria, which results in a lower titratable acidity, improved microbial stability and improved flavor and mouthfeel.
What are the basic conditions necessary to conduct a successful malolactic fermentation?
There are three: Temperature, pH and Free SO2
Temperature: Malolactic bacteria are essentially inert below 59°F. Warming wines to 64°F allows them to grow. White wines generally have more delicate flavors: MLF should take place at lower temperatures (64-68°F). Red wines can tolerate slightly higher temperatures for MLF, with recommendations being 64-72°F.
pH: MLF cultures will grow satisfactorilly at pH 3.2-3.6, and do very well at higher pH levels too. The risk of producing unfavorable taste and aroma components increases exponentially as the pH increases. Consider and acidity/pH adjustment before MLF if the pH is above 3.7.
Free SO2: Sulfite is frequently added as a precaution at the crusher to prevent infiltration by undesireable lactic acid bacteria. Typical levels are 20-30 ppm for white wines and 30-50 ppm for red wines. As mentioned above, higher levels are inhibitory.
Ship Info:
Shipping Weight: 4 oz 
