Enzymatic determination of acetoin in wines

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Abstract
An enzymatic micromethod for the determination of acetoin is described. The procedure involves spectrophotometric measurement of the amount of NADH utilised for the reduction of acetoin by 2,3‐butanediol dehydrogenase at pH 6.5. The enzyme, partially purified from a strain of Sarcina, is quite stable at — 17 °C. Some other carbonyl compounds, especially acetaldehyde and diacetyl, interfere in the procedure. This interference can be eliminated by the addition of o‐phenylenediamine to the sample solution. Acids, sugars and 2,3‐butanediol do not interfere. By this method satisfactory results can be obtained in direct determination of acetoin in wines. Some red wines may require a decolorisation treatment before assay, but the treatment has little influence on the determination.