{"id":1428161822819,"title":"VINTESSENTIAL 4A126 Citric Acid Enzymatic Analysis Kit for 30 Tests","handle":"vintessential-enzymatic-test-kit-citric-acid-30-tests","description":"\u003cp\u003e\u003cstrong\u003eCode: 4A126\u003c\/strong\u003e\u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/p\u003e\nCitric acid may be used at the final stages of winemaking to make minor adjustments to acid levels without affecting the bi-tartrate stability of the wine.\u003cbr\u003e \u003cbr\u003eIn wine, it can be determined enzymatically by monitoring a reaction that consumes NADH. The amount of NADH consumed is measured at 340 nm and is stoichiometrically related to the amount of citric acid present.\u003cbr\u003e \u003cbr\u003eThis product requires the use of a spectrophotometer.","published_at":"2018-09-12T16:47:29+12:00","created_at":"2018-09-12T16:50:04+12:00","vendor":"Vintessential","type":"Wine Testing","tags":["brand_Vintessential","Category_Enzymatic Kits","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":12521092776035,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"VINTESSENTIAL 4A126 Citric Acid Enzymatic Analysis 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_11.09.05_PM.png?v=1569083781"],"featured_image":"\/\/acornsci.co.nz\/cdn\/shop\/products\/Screen_Shot_2018-09-11_at_11.09.05_PM.png?v=1569083781","options":["Title"],"media":[{"alt":null,"id":949750038627,"position":1,"preview_image":{"aspect_ratio":1.777,"height":278,"width":494,"src":"\/\/acornsci.co.nz\/cdn\/shop\/products\/Screen_Shot_2018-09-11_at_11.09.05_PM.png?v=1569083781"},"aspect_ratio":1.777,"height":278,"media_type":"image","src":"\/\/acornsci.co.nz\/cdn\/shop\/products\/Screen_Shot_2018-09-11_at_11.09.05_PM.png?v=1569083781","width":494}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cstrong\u003eCode: 4A126\u003c\/strong\u003e\u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/p\u003e\nCitric acid may be used at the final stages of winemaking to make minor adjustments to acid levels without affecting the bi-tartrate stability of the wine.\u003cbr\u003e \u003cbr\u003eIn wine, it can be determined enzymatically by monitoring a reaction that consumes NADH. The amount of NADH consumed is measured at 340 nm and is stoichiometrically related to the amount of citric acid present.\u003cbr\u003e \u003cbr\u003eThis product requires the use of a spectrophotometer."}