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Acetaldehyde and Accelerated Storage of Wine: A New Rapid Method for Analysis
Author(s) -
JONES J.S.,
SADLER G.D.,
NELSON P.E.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb10878.x
Subject(s) - acetaldehyde , chemistry , wine , bisulfite , chromatography , bottle , aging of wine , organic chemistry , ethanol , biochemistry , food science , materials science , gene expression , dna methylation , composite material , gene
A method was developed for rapid analysis of total acetaldehyde in wine. The method converts acetaldehyde acetals and bisulfite addition products to free acetaldehyde. These conversions were achieved through a series of 1 min acid, base, and iodine treatments followed by a 10 min equilibration period. Acetaldehyde was quantified by gas chromatographic headspace analysis and the method was found to be precise to ± 1 ppm standard deviation. An accelerated shelf life procedure using this method was developed by promoting oxidation by agitation at oxygen saturation. The resulting procedure was 4 to 15 times faster than previous studies.