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L-Malic Acid UniFlex Reagent (=LMA-F)

An enzymatic test kit for determination of L-malic acid in foods, beverages and other samples.

Contains read-to-use Buffer, NAD Subtstrate solution, two enzyme suspensions  (Malate Dehydrogenase and GOT), as well as a L-Malic Acid Standard.

L-malic acid is present in grapes, apples and other fruit and vegetables. In grape juice, its concentration drops from (as high as) 8 to perhaps 1 g/L in grape must as the ripening process proceeds; L-Malic levels, along with sugar concentration, are typically used to gauge ripeness for wine production. Up to 30% of the malic acid may be consumed by yeast fermentation. 

LMA-F500 (250 tests)

A secondary fermentation is typical in wine; L-malic acid is converted to L-lactic acid and carbon dioxide by lactic bacteria. Mali-lactic fermentation can be prevented by filtration and increased sulfite. Free Sulfites UniFlex Reagent (=FrSO2): A photometric test kit for determination of Free Sulfite in juice, fermentation samples and wine. Perform a batch of Sulfite tests in 30-minutes. Suitable for Red, White, and Rose wines – sample blanking method. Total Sulfites UniFlex Reagent (=TSO2): A photometric test kit for determination of Total Sulfites in juice, fermentation samples and wine. Perform a batch of Sulfite tests in 30-minutes. Suitable for Red, White, and Rose wines – sample blanking method. L-Lactic Acid UniFlex Reagent (=LLA-F): An enzymatic test L-lactic acid in grape juice, fermenting wine, and other liquid samples and other samples. Contains buffer, NAD Substrate, enzymes, and standard as ready-to-use aqueous solutions and suspensions. Lactic acid is found in very low concentration in grapes. Between 0.1 – 0.4 G/L of lactic acid is typically found in wine. A small proportion of this (typically L-lactic acid) is produced by yeast during primary fermentation, while larger quantities of L-Lactic acid may be produced by the metabolism of L-malic acid by lactic bacteria during secondary fermentation. D-Lactic Acid UniFlex Reagent (=DLA-F): An enzymatic test kit for the determination of D-lactic acid in wine and other liquid samples and other samples. Contains buffer, NAD Substrate, enzymes, and standard as ready-to-use aqueous solutions and suspensions. Lactic acid is found in very low concentration in grapes. Between 0.1 – 0.4 G/L of lactic acid is typically found in wine (absent mali-lactic fermentation.) Infrequently, and in the presence of high residual sugar and pH, ubiquitous lactic bacteria (typically of Leuconostoc, Pediococcus, or Lactobacillus genera) are involved in wine spoilage; significant amounts of D-Lactic acid and acetic acid can be produced by metabolism of sugars, glycerol, tartaric or citric acid in the wine. D-Lactic acid and detrimental by-products of lactic bacterial action can be largely prevented by filtration and increased sulfite concentration.

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