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

  1. López-Rituerto, E. 1
  2. Avenoza, A. 1
  3. Busto, J.H. 1
  4. Peregrina, J.M. 1
  1. 1 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

Revista:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Año de publicación: 2010

Volumen: 58

Número: 8

Páginas: 4923-4927

Tipo: Artículo

DOI: 10.1021/JF904442D PMID: 20369806 SCOPUS: 2-s2.0-77951269532 WoS: WOS:000276782100056 GOOGLE SCHOLAR

Otras publicaciones en: Journal of Agricultural and Food Chemistry

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.