Isolation of 2-ethyl-3-methylmaleimide N-β-D-glucopyranoside from Riesling wine

Authors

  • B. Baderschneider
  • M. Messerer
  • P. Winterhalter

DOI:

https://doi.org/10.5073/vitis.1997.36.159-160

Keywords:

2-ethyl-3-methylmaleimide N-β-D-glucopyranoside, aroma precursor, chlorophyll degradation, multilayer coil countercurrent chromatography, wine

Abstract

A glycosidic isolate of Riesling urine was separated with multilayer coil countercurrent chromatography (MLCCC). After acetylation and subsequent purification by high performance liquid chromatography (HPLC), the N-beta-D-glucopyranoside of 2-ethyl-3-methylmaleimide (3-ethyl-4-methyl-1H-pyrrole-2,5-dione) 2 was identified for the first time as natural wine constituent. The identification was carried out by mass spectrometry (EI-MS, DCI-MS) as well as nuclear magnetic resonance spectroscopy (H-1 NMR, 13C NMR, COSY, HMBC).

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Published

2015-08-06

Issue

Vol. 36 No. 3 (1997): Vitis

Section

Article

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