Advertisement

Determination of Tryptophan and Tryptophan Metabolites in Grape Must and Wine

  • K. Hoenicke
  • T. J. Simat
  • H. Steinhart
  • N. Christoph
  • H. J. Köhler
  • A. Schwab
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 467)

Abstract

Tryptophan (Trp) and its metabolites, especially indole-3-acetic acid (IAA), are considered as potential precursors of 2-aminoacetophenone (AAP), an aroma compound which causes the “untypical aging off-flavor” (UTA) in Vitis vinifera white wines. In this study RP-HPLC with fluorescence detection was used for the qualitative and quantitative analysis of Trp and Trp-metabolites in 39 grapes, 22 grape musts and 16 wines, to which different viticultural conditions (ripeness, pruning, strip of leaves, soil condition) have been applied. A sensitive and selective determination was achieved after solid phase extraction using an anion exchange material. Only traces of Trp-metabolites could be determined in the examined grapes and grape musts, but their amounts increased significantly during fermentation, whereas the amount of Trp decreased. Different viticultural measures, besides the time of grape harvest, showed no significant influences on the amount of Trp and Trp-metabolites.

Keywords

Solid Phase Extraction White Wine Wine Sample Anthranilic Acid Determination Limit 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Bandurski, R.S. and Schulze, A., 1977, Concentration of Indole-3-acetic Acid and Its Derivatives in Plants, Plant Physiol. 60:211–213.PubMedCrossRefGoogle Scholar
  2. Christoph, N., Bauer-Christoph, C., Geßner, M., and Köhler, H.J., 1996, Die “Untypische Alterungsnote” in Wein, Teil VI: Untersuchungen zur Bildung von o-Amionoacetophenon aus Produkten des Tryptophan-Stoffwechsels vor der alkoholischen Gärung, Rebe & Wein 49:246–250.Google Scholar
  3. Dollmann, B., Wichmann, D., Schmitt, A., Köhler, H.J., and Schreier, P., 1996, Formation of the “untypical aging off-flavor” in wine: Generation of 2-aminoacetophenone in model studies with Saccharomyces cerevisiae, Viticult. Enol. Sci. 51:122–125.Google Scholar
  4. Gener, M., Köhler, H.J., Christoph, N., Bauer-Christoph, C., Miltenberger, R., and Schmitt, A., 1995, Die “Untypische Alterungsnote” in Wein, Teil II: Beschreibende Verkostung von UTA-Weinen; Beziehungen zwischen Sensorik und chemisch-physikalischen Analysenwerten, Rebe & Wein 11:388–394.Google Scholar
  5. Rapp, A., Versini, G., and Ullemeyer, H., 1993, 2-Aminoacetophenon: Verursachende Komponente der “Untypischen Alterungsnote” (“Naphtalinton”, “Hybridton”) bei Wein, Vitis 32:61.Google Scholar
  6. Schwab, A., Peternel, M., Köhler, H.J., and Heigel, K.P., 1996, Die “Untypische Alterungsnote” in Wein, Teil IV: Beeinflussung durch weinbauliche Manahmen, Rebe & Wein 6:181–187.Google Scholar
  7. Shin, M., Shinguu, T., Sano, K., and Umezawa, C., 1991, Metabolic Fates of L-Tryptophan in Saccharomyces uvarum (Saccharomyces carlsbergensis), Chem. Pharm. Bull., 39:1792–1795.PubMedCrossRefGoogle Scholar
  8. Simat, T., Meyer, K., and Steinhart, H., 1994, Synthesis and analysis of oxidation and carbonyl condensation compounds of tryptophan, J. Chromatogr. A, 661:93–99.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media New York 1999

Authors and Affiliations

  • K. Hoenicke
    • 1
  • T. J. Simat
    • 1
  • H. Steinhart
    • 1
  • N. Christoph
    • 2
  • H. J. Köhler
    • 3
  • A. Schwab
    • 3
  1. 1.Universität HamburgInstitut für Biochemie und LebensmittelchemieHamburgGermany
  2. 2.Landesuntersuchungsamt für das Gesundheitswesen NordbayernsWürzburgGermany
  3. 3.Bayerische Landesanstalt für Weinbau und GartenbauWürzburgGermany

Personalised recommendations