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.pdfVIP

巾外葡萄与葡萄酒 SINo—oVERsEA8oRAPEv●NE＆w●NE 应用邻苯二胺比色法测定葡訇7臼甲萄酒中的双乙酰 魏阳吉，郝亚楠，杜慧娟，田娟娟， 潘秋红木 (中国农业大学食品科学与营养工程学院，北京100083) 摘要：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茵苹乳发酵时 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。 关键词：邻苯二胺比色法；双乙酰；葡萄酒；发酵 中图分类号：0657．7 文献标识码：A DeterminatiOnOf COntentinwine diaCetyI by COk)rimetriCmethOd Huijuan，TianJuanjuan，Pan w西Yan自i，HaoYanan，Du Qiuhong幸 ofFoodScienceandNutritional (College Engineering，ChinaArgiculturaluniversity，Beijing100083) isan odorifcrous infcrmentedsuchasbeerand itisoneof Abstract：Diacetylimportant compound 1iquor wine，and andmal01actic with the alcoholic fermentation．Inthe modinedc010rimetricmethodreaction by—productsduring study，a by was f．or detectioninwine．Onthe of content the o-phenylenediaminedevelopeddiacetyl basis，the changesdiacetyl throughout fermentationand were resultsshowedthat contentincreasedalcoholicfementationanda aginginvestigated．The diacetyl during r印id andmassincreasewasobsen，edat fennentation contentdecreased atthe ofmalolactic rapid stage．Thediacetyl graduallyearlystage at increasedafewtheIate of contentwasdetectedwine in fe肌entation(MLF)and stage．Nosignmcantchangediacetyl duringaging thestainlesssteeltaIlk． colorimetric Keywords：o-phenylenedi锄i