Herzan Jakub, Prokes Kamil, Baron Mojmir, Kumsta Michal, Pavlousek Pavel, Sochor Jiri
Department of Viticulture and Enology Faculty of Horticulture Mendel University in Brno Lednice Czech Republic.
Food Sci Nutr. 2020 Sep 27;8(11):5850-5859. doi: 10.1002/fsn3.1855. eCollection 2020 Nov.
Carbonyl compounds, especially acetaldehyde in white wines which have a detrimental effect on the aroma and overall stability of wine, were studied.. Seven wine samples of Grüner Veltliner were produced of one input raw material of grapes, all with different dosage of SO. The sulfur dioxide was maintained at a fixed level during the maturation process and sampled at six months. The grapes were processed, fermented, aged for three months in stainless steel tanks, prepared for bottling, bottled, and then aged in the bottle. In the samples taken, the volume of acetaldehyde, pyruvate, 2-oxoglutarate, diacetyl, and acetoin was determined by HPLC with diode array detection. Individual forms of SO were determined by iodometric titration. The wine that was matured on the lees and without the addition of SO (variant (0/0/0)) contained the lowest amount of all compounds measured. For example, the volume of acetaldehyde for this wine was 2.7 mg/L at the end of the experiment. The results of the sensory analysis showed that such wine could compete with wines with higher SO content without any problems.
对羰基化合物，尤其是对白葡萄酒香气和整体稳定性有不利影响的乙醛进行了研究。用一种葡萄原料酿造了七个绿维特利纳葡萄酒样品，所有样品的二氧化硫用量不同。在成熟过程中，二氧化硫保持在固定水平，并在六个月时取样。葡萄经过加工、发酵，在不锈钢罐中陈酿三个月，准备装瓶、装瓶，然后在瓶中陈酿。在所取样品中，采用带二极管阵列检测的高效液相色谱法测定乙醛、丙酮酸、2-氧代戊二酸、双乙酰和乙偶姻的含量。通过碘量滴定法测定二氧化硫的各种形态。在酒泥上陈酿且不添加二氧化硫的葡萄酒（变体(0/0/0)）所含的所有被测化合物量最低。例如，在实验结束时，这种葡萄酒的乙醛含量为2.7毫克/升。感官分析结果表明，这种葡萄酒可以毫无问题地与二氧化硫含量较高的葡萄酒竞争。
