Gaschromatographische Bestimmung von Diacetyl, Acetoin und 2,3-Pentandion in Wein

Abstract

The determination of diacetyl, 2,3-pentanedione and acetoin was performed in two steps. Diacetyl and 2.3-pentanedione were driven off with gaseous nitrogen at 60 degrees C and collected in ice cooled methanol. The quantitative gaschromatographical determination follows after directly injecting this solution into the gas chromatograph employing an electron capture detector which indicates selectively the vicinale diketones. In a second experiment acetoin was determined by a differential method after oxidizing acetoin to diacetyl. The investigation of 57 German white wines of various vintages, varieties and quality classes yielded the following results: Diacetyl: Limits of variability (V) = 0.08-3.40 mg/l, average amount (M) = 0.42 mg/l; 2.3-pentanedione: V = 0.02-0.36 mg/l, M = 0.10 mg/l; Acetoin: V = 1.9-31.7 mg/l, M = 5.9 mg/l. No differences could be observed with regard to the various quality classes. In 20 red vines of various European origines the following amounts were observed: Diacetyl: V = 0.26-4.06 mg/l, M = 1.46 mg/l; 2.3-pentanedione: V = 0.08-0.88 mg/l, M = 0.25 mg/l; Acetoin: V = 5.9-38.2 mg/l, M = 15.0 mg/l. For a rule the red wines show considerable higher contents of diacetyl, 2.3-pentanedione and acetoin than the white wines.

Flavor composition of wines: A review

“…It is evident from the reviews concerning the biosynthesic pathways of acetoin and diacetyl 3 "-320 that the existence of two main formation pathways for these compounds by microorganisms is possible: the first through o-acetolactic acid and the second with the participation of acetyl-CoA. Postel and Giivenc 269 have described a gas chromatographic determination method involving electron capture detector (ECD) for the analysis of vicinal diketones. These authors found 2,3-butandione concentrations in the range of 0.08 to 3.4 mg/i in white wines.…”

“…In general, acetoin concentrations in the range of about 2 to 32 mg/i are found in wines. 269 Sherry wines produced in submerse culture exhibit up to 350 mg/i acetoin. 31 " This can be related to the high metabolic activity of yeast under aerobic culture conditions.…”

Formation of a chiral acetoinic compound from diacetyl byEscherichia coliexpressingmeso‐2,3‐butanediol dehydrogenase

“…Escherichia coli JM109/pBUD119 was cultured with shaking (160 strokes min −1 ) at 30 °C in modified LB medium containing IPTG (0·25 g l −1 ). DA was added to the culture after 12 h. DA, AC, and BD were measured as described previously ( Postel & Guvenc 1976; Ui et al . 1984c , d, 1994).…”

Production of high levels of acetoin in Saccharomyces cerevisiae wine yeasts is a recessive trait

“…1969;Roset and Margulis 1971;Scherman et al 1977;Nykanen 1986;Stewart and Russell 1986). Among these, acetoin (3-hydroxy-2butanone) is important in enology because of its involvement in the bouquet of wine (Guymon and Crowell 1965;Postel and Guvene 1976). The greater flavour significance of acetoin is more in its potential influence on the wine bouquet than in the aroma itself.…”

“…In fact, diacetyl and 2,3butanediol, which are known to develop off-flavours in alcoholic beverages, can be derived from acetoin : the former by chemical oxidation and the latter by yeast reduction (Rankine et al 1969;Stewart and Russell 1986;Hammond 1988). Acetoin is normally present in wine in amounts ranging from 2 to 32 mg 1-' (Postel and Guvene 1976). This range is at least partly dependent on the yeast performing wine fermentation.…”