{"id":1428161200227,"title":"VINTESSENTIAL 4A100 Acetic Acid Enzymatic Analyses Kit for 30 Tests","handle":"vintessential-enzymatic-test-kit-acetic-acid-30-tests","description":"\u003cp\u003e\u003cstrong\u003eCode: 4A100\u003c\/strong\u003e\u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/p\u003e\nAcetic acid can indicate spoilage in wine and is limited by regulation in most wine-producing countries.\u003cbr\u003e \u003cbr\u003eIn wine, it can be determined enzymatically by monitoring the reaction that produces NADH. The amount of NADH formed is measured at 340 nm and is stoichiometrically related to the amount of acetate consumed.\u003cbr\u003e \u003cbr\u003eThis product requires the use of a spectrophotometer","published_at":"2018-09-12T16:42:42+12:00","created_at":"2018-09-12T16:44:45+12:00","vendor":"Vintessential","type":"Wine Testing","tags":["brand_Vintessential","Category_Enzymatic Kits","Category_Wine Testing","Industry_Wine Manufacturing","Manufacturer_Vintessential","Type_For Spectrophotometers"],"price":0,"price_min":0,"price_max":0,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":12521087303779,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"VINTESSENTIAL 4A100 Acetic Acid Enzymatic Analyses Kit for 30 Tests","public_title":null,"options":["Default Title"],"price":0,"weight":0,"compare_at_price":null,"inventory_quantity":1,"inventory_management":null,"inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/acornsci.co.nz\/cdn\/shop\/products\/Screen_Shot_2018-09-11_at_11.06.04_PM.png?v=1569083781"],"featured_image":"\/\/acornsci.co.nz\/cdn\/shop\/products\/Screen_Shot_2018-09-11_at_11.06.04_PM.png?v=1569083781","options":["Title"],"media":[{"alt":null,"id":949749743715,"position":1,"preview_image":{"aspect_ratio":1.677,"height":294,"width":493,"src":"\/\/acornsci.co.nz\/cdn\/shop\/products\/Screen_Shot_2018-09-11_at_11.06.04_PM.png?v=1569083781"},"aspect_ratio":1.677,"height":294,"media_type":"image","src":"\/\/acornsci.co.nz\/cdn\/shop\/products\/Screen_Shot_2018-09-11_at_11.06.04_PM.png?v=1569083781","width":493}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cstrong\u003eCode: 4A100\u003c\/strong\u003e\u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/p\u003e\nAcetic acid can indicate spoilage in wine and is limited by regulation in most wine-producing countries.\u003cbr\u003e \u003cbr\u003eIn wine, it can be determined enzymatically by monitoring the reaction that produces NADH. The amount of NADH formed is measured at 340 nm and is stoichiometrically related to the amount of acetate consumed.\u003cbr\u003e \u003cbr\u003eThis product requires the use of a spectrophotometer"}