hrvatski

Važnost određivanja 2-butanola u vinima, destilatima i jakim alkoholnim pićima, Symposium of Modern Chromatographic Techniques Analitical Group of the Slovenian Society, Bled, 1990 ; Znanstvena edicija Instituta za jadranske kulture i melioraciju krša u Splitu

2-Butanol /secondary butil alcohol) is not a significant fermentation product of yeasts of the genus Saccharomyces. It is formed by certain straines of lactobacillus brevis.Increased amounts of 2-butanol have been suggested to indicate bacterial spoilage. Using gas chromatography with flame ionization detector, on glass colimn packed with 0, 25%Carbowax on 80-100 mesc Carbopack C with n-butanolas internal standard, we assayd our samples before and after saponification. 2-butanol was determined in wines, wine-distillates and wine brandies.The concentration in ensilages wine-lees was examined on two levels. The extrodinary high concentration of 2-butanol were found in some wine-lees distillates(up to 920 mg/100 ml a.a.)In healthy wines and wine distillates we found 0-3 mg/100 ml a.a. of2-butanol. The higher amounts of 2-butanol were alčways followed with higher amounts of n-propanol, and often with presence of etyl lactate.

GC-FID; alkoholna pića; 2-butanol; vinski talog

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