Evidence of Metabolic Transformations of Amino Acids into Higher Alcohols through 13C NMR Studies of Wine Alcoholic Fermentation

被引：28

作者：

Lopez-Rituerto, Eva ^{[1
]}

Avenoza, Alberto ^{[1
]}

Busto, Jesus H. ^{[1
]}

Peregrina, Jesus M. ^{[1
]}

机构：

[1] Univ La Rioja, Dept Quim, Ctr Invest Sintesis Quim, Grp Sintesis Quim La Rioja,UA CSIC, E-26006 Logrono, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2010年 / 58卷 / 08期

关键词：

Wine; nuclear magnetic resonance; yeast; metabolites; NUCLEAR-MAGNETIC-RESONANCE; SACCHAROMYCES-CEREVISIAE; MALOLACTIC FERMENTATION; QUANTITATIVE H-1-NMR; AROMATIC COMPOSITION; ISOTOPE RATIOS; GRAPE; SPECTROSCOPY; BEHAVIORS; IDENTIFICATION;

D O I：

10.1021/jf904442d

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Because the metabolite transformations in wine fermentation processes play a crucial role in the organoleptic and hygienic quality of wines, the nuclear magnetic resonance (NMR) technique is presented as a significant tool to follow metabolic pathways. In this paper, we investigated the transformation of several amino acids into their corresponding higher alcohols during the alcoholic fermentation, showing that the amino acids are totally consumed in the first stages of the process.

引用

页码：4923 / 4927

页数：5

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