Identification of a novel vitispirane precursor in Riesling wine
DOI:
https://doi.org/10.5073/vitis.1992.31.169-174Keywords:
wine, bottle aging, glycosides, vitispiranes, flavour, precursorsAbstract
Glycoconjugated forms of diastereoisomeric 1-(3-hydroxybutyl)-6,6-dimethyl-2-methylene-3-cyclohexen-1-ols have been identified as new natural vitispirane precursors in Riesling wine. Model degradation studies carried out with synthetic references of the precursors showed the easy formation of isomeric vitispiranes at pH conditions of wine. Based on these results a hypothetic pathway for vitispiranes in Riesling wine is proposed.
Identifizierung eines neuen Vitispiranvorläufers in Rieslingwein
Zwei Diastereomere von 1-(3-Hydroxybutyl)-6,6-dimethyl-2-methylen-3-cyclohexen-1-ol wurden erstmals als Aglykone in Glykosidextrakten von Rieslingwein identifiziert. Modellreaktionen bei pH 3,2 lieferten die isomeren Vitispirane als Hauptabbauprodukte. Aufgrund dieser Ergebnisse wird ein erweitertes Modell zur Vitispiranbildung in Rieslingwein vorgestellt.
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