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About the Chromatographic Procedure for Detection of Malolactic Fermentation
Paper chromatography has long been used throughout the wine world as a standard method to test for completion of malolactic fermentation. This test method uses chromatographic paper, acid standards, and a special solvent to qualitatively reveal a “photograph” of the acid content in a sample of wine. It is qualitative, rather than quantitative, in the sense that it cannot provide a numerical result for the malic or lactic acid level. Still, it is very useful in monitoring the ML fermentation. At The Beverage People, we support chromatography testing with this starter kit as well as replacement supplies for future testing needs.
The test consists of spotting standard acid solutions (malic, tartaric, and lactic) and wine or juice samples on chromatography paper, then resting the bottom edge of paper into the solvent solution and waiting until the rising solvent line reaches the top edge of the paper. This will take about 8 hours. Then the paper is removed and allowed to dry, which in drying allows the formic acid to evaporate and yellow spots appear on the blue-green background. These spots may then be identified by comparing their location against the acid standard's location. Thus, the presence or absence of malic, tartaric, and lactic acid in the wine sample is revealed.
Above: example of a finished chromatography test paper revealing the acids present in the sample
Vertical Chromatography Set Contains:
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The Beverage People Warehouse, Santa Rosa.
Fulfillment occurs Tues-Fri, 10AM-5:30PM, and Sat, 10AM-3PM. We aim to fulfill orders in 2 hours or less, whenever possible.
How to Return Goods for Refund
All our supplies are guaranteed for one year. Request for refunds occurring more than 30 days after the date of purchase on non-defective goods may be granted as a store credit if the goods are returned in their original condition. Yeast is perishable and should be refrigerated on arrival. No refunds are allowed on sales of living organisms such as yeast and bacteria.
