Evidence of Metabolic Transformations of Amino Acids into Higher Alcohols through 13C NMR Studies of Wine Alcoholic Fermentation
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Universidad de La Rioja
info
ISSN: 0021-8561
Año de publicación: 2010
Volumen: 58
Número: 8
Páginas: 4923-4927
Tipo: Artículo
Otras publicaciones en: Journal of Agricultural and Food Chemistry
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Resumen
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. © 2010 American Chemical Society.