应用邻苯二胺比色法测定葡萄酒中的双乙酰

Determination of diacetyl content in wine by o-phenylenediamine colorimetric method

双乙酰是啤酒、葡萄酒等发酵酒的重要风味物质之一,是酵母酒精发酵和乳酸菌苹乳发酵时产生的副产物。本研究首先建立了适用于葡萄酒体系双乙酰含量检测的邻苯二胺比色法。在此基础上,分析了葡萄酒发酵和陈酿过程中双乙酰含量的变化。结果表明,随酒精发酵进程,双乙酰含量逐渐增加,在发酵高峰达到最大值;苹乳发酵初期双乙酰含量下降,但后期有所增加;在不锈钢罐陈酿过程中双乙酰含量变化不大。

Diacetyl is an important odoriferous compound in fermented liquor such as beer and wine, and it is one of the by-products during alcoholic and malolactic fermentation. In the study, a modified colorimetric method by reaction with o-phenylenediamine was developed for diacetyl detection in wine. On the basis, the changes of diacetyl content throughout the fermentation and aging were investigated, The results showed that diacetyl content increased during alcoholic fermentation and a rapid and mass increase was observed at rapid fermentation stage. The diacetyl content decreased gradually at the early stage of malolactic fermentation （MLF） and increased a few at the late stage. No significant change of diacetyl content was detected during wine aging in the stainless steel tank.