What would be the point of discussion if the absorption value is higher than the std for enzymatic activity of citric acid in wine
The std value is 0.26g/L concentration, but after performing the experiment the final concentration was not the same but 0.62 g/L.
What could be the point of discussion?
Citric acid is not an enzyme ,so why do you attribute that food acid to enzymatic reactions in wine.?
Further the predominant acids is not wholly citric acid but combination of tartaric, citric, malic, oxalic, succinic, gallic and lactic acids …
I was performing citrate determination using enzyme citrate lyase.
There are interference in your substrate thatvl you to “dig out”.You had to investigate what causes those distortion of values .
Find out what component was respinsible for such phenomenon…
i doubt if thete is anybody here with kindred interest that would be willing to share their insights .
Hopefully those that are keen in the biochemistry of wines would give some light to your observations…