Acetic-Acid
| UV method | Cat No.: AT2654 | Cat No.: AT7304 |
|---|
Acetic acid is the most common of the volatile acids and is found in foodstuffs. It is present in low concentrations in food and beverages and is involved in the metabolic processes during the ripening of fruit. Acetic acid is formed during normal bacteria free alcoholic fermentation and is found in most foodstuffs. It is the main constituent of vinegar.
Wines with high levels of acetic acid can indicate that spoilage organisms (Acetobacter) are present.
Acetic acid is present in low concentrations in food and beverages and is involved in the metabolic processes during the ripening of fruit.
This product is currently supplied to wine/beverage and food producers globally