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Enzymatic determination of acetoin in wines
Author(s) -
Masuda Hiroshi,
Muraki Hiroyuki
Publication year - 1975
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740260720
Subject(s) - acetoin , diacetyl , acetaldehyde , chemistry , chromatography , sarcina , enzyme , dehydrogenase , 2,3 butanediol , biochemistry , fermentation , ethanol , bacteria , biology , genetics
An enzymatic micromethod for the determination of acetoin is described. The procedure involves spectrophotometric measurement of the amount of NADH utilised for the reduction of acetoin by 2,3‐butanediol dehydrogenase at pH 6.5. The enzyme, partially purified from a strain of Sarcina , is quite stable at — 17 °C. Some other carbonyl compounds, especially acetaldehyde and diacetyl, interfere in the procedure. This interference can be eliminated by the addition of o ‐phenylenediamine to the sample solution. Acids, sugars and 2,3‐butanediol do not interfere. By this method satisfactory results can be obtained in direct determination of acetoin in wines. Some red wines may require a decolorisation treatment before assay, but the treatment has little influence on the determination.