Premium
Enzymatic determination of butane‐2,3‐diol in wines
Author(s) -
Muraki Hiroyuki,
Masuda Hiroshi
Publication year - 1976
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.2740270408
Subject(s) - acetoin , chemistry , sarcina , butane , diol , butanediol , chromatography , dehydrogenation , dehydrogenase , diacetyl , organic chemistry , enzyme , fermentation , catalysis , bacteria , biology , genetics
Butanediol is first oxidised to acetoin by butane‐2,3‐diol dehydrogenase from a strain of Sarcina , in the presence of NAD + and an excess amount of 2,6‐dichloro‐phenol‐indophenol at an alkaline pH. Then the acetoin formed is reduced back to butane‐2,3‐diol by the same enzyme in an acidic condition, and NADH thereby oxidised is measured spectrophotometrically. Direct measurement of NADH formation in the first reaction, oxidation of butane‐2,3‐diol, has not yet been successful. Colorimetric measurement of the reduction of 2,6‐dichlorophenol‐indophenol was also unsuccessful. Ethanol in sample solutions should have been removed by evaporation before the enzymatic oxidation. Presence of acetoin caused no difficulty in the oxidation of butane‐2,3‐diol, but made it necessary to correct the measured values for the original acetoin contents. The isomers of butane‐2,3‐diol present in wines have been reported to be D (‐) and meso, on both of which the butane‐2,3‐diol dehydrogenase from Sarcina appears to be able to act. The butane‐2,3‐diol contents of some Japanese commercial wines were determined by this enzymatic method. Concentrations ranged from 324 to 768 mg/litre.