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

    GRID grid.119021.a

Journal:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Year of publication: 2010

Volume: 58

Issue: 8

Pages: 4923-4927

Type: Article

Export: RIS
DOI: 10.1021/jf904442d PMID: 20369806 SCOPUS: 2-s2.0-77951269532 WoS: 000276782100056 GOOGLE SCHOLAR

Metrics

Cited by

  • Scopus Cited by: 20 (12-06-2021)

Journal Citation Reports

  • Year 2010
  • Journal Impact Factor: 2.816
  • Best Quartile: Q1
  • Area: AGRICULTURE, MULTIDISCIPLINARY Quartile: Q1 Rank in area: 2/55 (Ranking edition: SCIE)
  • Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q1 Rank in area: 10/128 (Ranking edition: SCIE)
  • Area: CHEMISTRY, APPLIED Quartile: Q1 Rank in area: 8/70 (Ranking edition: SCIE)

SCImago Journal Rank

  • Year 2010
  • SJR Journal Impact: 1.42
  • Best Quartile: Q1
  • Area: Agricultural and Biological Sciences (miscellaneous) Quartile: Q1 Rank in area: 23/241
  • Area: Chemistry (miscellaneous) Quartile: Q1 Rank in area: 45/453

Abstract

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.