Flüchtige Inhaltsstoffe aus "Flüssigzucker"
DOI:
https://doi.org/10.5073/vitis.1983.22.387-394Abstract
Aus Aromaanreicherungen (Dichlormethan- und Freon 11/Dichlormethan-Extrakten) verschiedener invertierter Saccharoselösungen (Invertzuckersirup, sog. „Flüssigzucker") wurden etwa 20 Inhaltsstoffe mittels GC-MS identifiziert.
Der überwiegende Teil der identifizierten Komponenten entsteht bei Dehydratisierungsreaktionen aus Glucose bzw. Fructose.
Das Vorkommen von 2-Hydroxyacetylfuran in Wein - eine Verbindung, die bisher weder in Süßreserven noch in Traubenmost bzw. in Weinen, die nur aus Traubenmost hergestellt wurden, nachgewiesen werden konnte - kann als ein Indiz zum Nachweis eines Zusatzes von Invertzuckerlösungen (u. a. des sog. „Flüssigzuckers") zu Traubenmost oder Wein verwendet werden.
Volatile ingredients from inverted sucrose solutions ("Flüssigzucker")
Approximately 20 volatile ingredients were identified by GC-MS in various inverted sucrose solutions. This was accomplished using an aroma enrichment method with Freon/dichloromethane and dichloromethane.
The majority of the identified components (furan compounds) arise by dehydration reactions from glucose and fructose.
The compound 2-hydroxyacetylfuran could not be found till now in wine which was fermented from grape must and also not in grape juice. Therefore the presence of 2-hydroxyacetylfuran in wine could be used as circumstantial evidence that inverted sucrose solutions (so-called "Flüssigzucker") had been added to the grape must or wine.
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