Food and Fermentation Industries

A novel method for the rapid determination of volatile acid in wine

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  • 1(School of Chemical and Environmental Engineering;China University of Mining and Technology (Beijing); Beijing 100083; China) 2(China National Institute of Food and Fermentation Industries;Beijing 100015; China) 3(National Standardization Center of Food and Fermentation Industry;Beijing 100015; China)

Online published: 2018-05-25

Abstract

In this study; rapid distillation instrument was used to reduce the distillation time for the determination of volatile acids in wine. The sample pretreatment was optimized. A novel method for the rapid determination of volatile acid in wine was developed. The recovery rate of this novel method was 92.1%. The inter-day and intra-day precisions were 1.01% and 1.32%; respectively. Good reproducibility was achieved. Volatile acid contents in dry; semi dry; semi sweet and sweet wine were measured using this novel method. The results showed no significant difference compared with national standard method (p>0.05). This novel method is simple; accurate and fast because the detection time of a single sample was shortened by 20 minutes.

Cite this article

FAN Shuang-xi1;2;3; ZHONG Qi-ding2;3*; LI Guo-hui2;3; CHANG Di2;3; ZHANG Shi-wei1;2;3; HUANG Zhan-bin1* . A novel method for the rapid determination of volatile acid in wine[J]. Food and Fermentation Industries, 2018 , 44(4) : 216 -219 . DOI: 10.13995/j.cnki.11-1802/ts.016318

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