Method for measuring malic acid-lactic acid fermentation quality of wine

Abstract

The invention relates to a lactic fermentation quality measuring method of a wine malic acid, which belongs to the technical field of biosensors. The method adopts the following preparation steps: an L-lactic acid oxidase is solidified and combined with an H2O2 electrode into a biological L-lactalase electrode sensor, a phosphate buffering liquid with the pH of 7.2 and the mole weight of 0.1 millimole per liter <-1> and a standard liquid containing 500 milligram <-1> of the L-lactic acid in each liter are adopted, the instrument automatically displays the base enzyme membrane activity in 20 seconds after 25 microliter of the standard liquid is injected into a reaction pool, a calibrate button is pressed for 500 calibration, and the instrument is automatically cleaned and can be used for sample measurement again.

Description

[0001] Field [0002] The invention relates to a wine analysis and determination method. Specifically, the present invention relates to a method for determining components in malic acid-lactic acid fermentation liquid in wine production. Background technique [0003] Malolactic fermentation (MLF for short) is a process in which the wine decomposes malic acid into lactic acid and carbon dioxide under the action of lactic acid bacteria after the alcoholic fermentation in wine production is over: [0004] [0005] When the content of malic acid in the wine is high, the wine tastes sour and rough. Malolactic fermentation can not only reduce the sourness and roughness of green wine, make it soft and round, but also improve the sensory quality and biological stability of wine [1] . Therefore, it is very important and necessary to understand the changes of lactic acid during fermentation. However, the chemical analysis of lactic acid generally requires cumbersome pre-treatment...

AI Technical Summary

Problems solved by technology

However, the chemical analysis of lactic acid generally requires cumbersome pre-treatments such as pre-separation and derivatization. Even if HPLC (high performance liquid chromatography) is used to analyze a sample, it takes more than 10 minutes [2]

[0006] For example: Lang Yongmei et al. (2006) used HPLC (High Performance Liquid Chromatography) to detect the content of lactic acid and malic acid in the malic acid-lactic acid fermentation process. Since the peak time of lactic acid was 3.83 minutes, the peak time of malic acid was 3.54 minutes. Minutes, the distance between the two absorption peaks is less than 0.5 minutes, and the mutual interference is difficult to eliminate because the peak distance is too close; secondly, each analysis requires at least 12 to 15 minutes for a cycle of stable equilibrium of the chromatography column, sample injection analysis, washing and regeneration, which is time-consuming and Heavy interference, unable to quickly guide production based on results;

[0007] Another example: Zhang Shiling et al. (2007) used paper chromatography to separate malic acid-lactic acid fermentation broth, and used bromophenol blue butanol solution as a chromogenic agent to develop color after chromatography and to observe the color and position of lactic acid spots. Although this method is simple It is easy to implement and low in cost, but it cannot be accurately quantified. It belongs to qualitative or semi-quantitative analysis, and it cannot be used as a basis for regulation in wine fermentation production

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