MALIC ACID BIOSENSOR

The Malic Acid is present in the grapes before harvest, It is completely fermented by bacteries which convert it into lactic acid and carbon dioxide. This phenomenon is called malolactic fermentation and usually makes a better wine, because it is soft and looses the acidity of recent wines.

Objectives

The aim of this biosensor is to monitor of the evolution of the malic acid in malolactic fermentation, during the process of its transformation into lactic acid, in order to be capable to know when your start this process and terminate it.

It includes

Measurement equipment. Biosensor
Box 018 Salina AM
Safety Calibration Box AM 020
Safety Reagent Box AM 022
Safety Lock AM 024
Reference
2 measurement trays