Université de Bordeaux, CNRS, Institut des Sciences Moléculaires, UMR 5255, F-33400 Talence, France.
Food Chem. 2013 Nov 1;141(1):612-5. doi: 10.1016/j.foodchem.2013.03.031. Epub 2013 Mar 20.
The high sulfur-dioxide binding power of sweet white wines may be reduced by extracting the naturally present carbonyl compounds from wine that are responsible for carbonyl bisulphites formation. The carbonyl compounds mainly responsible for trapping SO2 are acetaldehyde, pyruvic acid, and 2-oxoglutaric acid. The method employed was selective solid phase extraction, using phenylsulfonylhydrazine as a scavenging agent. The scavenging function was grafted onto a support prepared from raw materials derived from lignin. This approach is more acceptable to winemakers than the polymer media previously reported, as it reduces the possible contamination of wine to molecules already present in the wine making process.
甜白葡萄酒的高二氧化硫结合力可能会降低，因为从葡萄酒中提取出了负责形成亚硫酸氢羰基化合物的天然羰基化合物。主要负责捕获 SO2 的羰基化合物是乙醛、丙酮酸和 2-氧代戊二酸。所采用的方法是选择性固相萃取，使用苯磺酰基腙作为清除剂。该清除功能被接枝到一种由木质素原料制成的载体上。与以前报道的聚合物介质相比，这种方法更能被酿酒师接受，因为它减少了对葡萄酒中已经存在的酿酒过程分子的潜在污染。
