期刊
FOOD CHEMISTRY
卷 197, 期 -, 页码 1038-1045出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.11.112
关键词
Alcohols; Amino acids; Grape; Wine; Fermentation conditions
资金
- Ministerio de Economia y Competitividad of the Spanish Government [AGL2012-33132]
- Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA)-Gobierno de La Rioja
- FEDER of the European Community
- Universita degli Studi del Piemonte Orientale A. Avogadro (Fondi di Ateneo per la Ricerca)
The validation of a HPLC-PDA-MS/MS chromatographic method for the quali/quantitative characterization of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine has been described and discussed. Four standards showed a good linearity with high correlation coefficient values (over 0.9989) and LOD and LOQ were 0.001-0.015 mg/L and 0.004-0.045 mg/L, respectively. Furthermore, this study reported how factors such as temperature, alcoholic degree, and amino acids concentration are able to influence the formation of these four alcohols in Monastrell wines. The quantification values of these alcohols has been detected both at the half and end of alcoholic fermentation, and at the end of malolactic fermentation. In relation to interactions between factors, several significant variations emerged (p <= 0.001). The impact of amino acids supplementation in Monastrell must it has been demonstrated, mainly in regards to histaminol and tryptophol. (C) 2015 Elsevier Ltd. All rights reserved.
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