Isolation of the glucose ester of (<i>E</i>)-2,6-dimethyl-6-hydroxyocta-2,7-dienoic acid from Riesling wine

Authors

  • P. Winterhalter
  • M. Messerer
  • B. Bonnländer

DOI:

https://doi.org/10.5073/vitis.1997.36.55-56

Keywords:

wine lactone, aroma precursor, multilayer coil countercurrent chromatography, wine

Abstract

A glycosidic isolate of Riesling wine was separated with multilayer coil countercurrent chromatography (MLCCC). After acetylation and subsequent purification by high performance liquid chromatography (HPLC), the glucose ester of (E)-2,6-dimethyl-6-hydroxyocta-2,7-dienoic acid (linalool-8-carboxylic acid) 1 was identified for the first time as natural wine constituent. The possible role of I as wine aroma precursor is discussed.

Downloads

Published

2015-08-06

Issue

Vol. 36 No. 1 (1997): Vitis

Section

Article

License

The content of VITIS is published under a Creative Commons Attribution 4.0 license. Any user is free to share and adapt (remix, transform, build upon) the content as long as the original publication is attributed (authors, title, year, journal, issue, pages) and any changes to the original are clearly labeled. We do not prohibit or charge a fee for reuse of published content. The use of general descriptive names, trade names, trademarks, and so forth in any publication herein, even if not specifically indicated, does not imply that these names are not protected by the relevant laws and regulations. The submitting author agrees to these terms on behalf of all co-authors when submitting a manuscript. Please be aware that this license cannot be revoked. All authors retain the copyright on their work and are able to enter into separate, additional contractual arrangements.