Drawert F, Schreier P, Leupold G, Kerènyi Z, Lessing V, Junker A
Z Lebensm Unters Forsch. 1976 Sep 27;162(1):11-20. doi: 10.1007/BF01104355.
An inventory of the organic acids detectable by liquid-liquid extraction has been made in different Tokaj wines. After the separation of the acidic compounds in the aroma extracts using Na2CO3 and after the derivatization with diazomethane 65 methylester have been separated by gaschromatography and identified by mass spectrometry. Using a special fractionation method organic acids, amino acids, carbohydrates and phenolic compounds have been isolated in different groups. After the derivatization of the components 50 organic acids have been quantitatively determined by gaschromatography. The compositions of the acids in the wines differ considerably. The quantitative differences are caused by the vintages, the method of production and the kind of storage. The possible biosynthetic pathways of the various acids are discussed.
已对不同托卡伊葡萄酒中可通过液-液萃取检测到的有机酸进行了盘点。使用碳酸钠在香气提取物中分离酸性化合物后，用重氮甲烷衍生化，65种甲酯已通过气相色谱分离并通过质谱鉴定。采用特殊的分馏方法，将有机酸、氨基酸、碳水化合物和酚类化合物分离成不同的组。对各成分进行衍生化后，用气相色谱对50种有机酸进行了定量测定。葡萄酒中酸的组成差异很大。定量差异是由年份、生产方法和储存方式造成的。文中讨论了各种酸可能的生物合成途径。
