Relationship between Menthiafolic Acid and Wine Lactone in Wine

Journal of Agricultural and Food Chemistry
Joanne GiaccioDennis K Taylor

Abstract

Menthiafolic acid (6-hydroxy-2,6-dimethylocta-2,7-dienoic acid, 2a) was quantified by GC-MS in 28 white wines, 4 Shiraz wines, and for the first time in 6 white grape juice samples. Menthiafolic acid was detected in all but one of the wine samples at concentrations ranging from 26 to 342 μg/L and in the juice samples from 16 to 236 μg/L. Various model fermentation experiments showed that some menthiafolic acid in wine could be generated from the grape-derived menthiafolic acid glucose ester (2b) during alcoholic and malolactic fermentation. Samples containing high concentrations of menthiafolic acid were also analyzed by enantioselective GC-MS and were shown to contain this compound in predominantly the (S)-configuration. Enantioselective analysis of wine lactone (1) in one of these samples, a four-year-old Chardonnay wine showed, for the first time, the presence of the 3R,3aR,7aS isomer of wine lactone (1b), which is the enantiomer of the form previously reported as the sole isomer present in young wine samples. The weakly odorous 3R,3aR,7aS 1b form comprised 69% of the total wine lactone in the sample. On the basis of the enantioselectivity of the hydrolytic conversion of menthiafolic acid to wine lactone at pH 3.0 determined...Continue Reading

References

Dec 22, 1999·Journal of Agricultural and Food Chemistry·A Buettner, P Schieberle
Dec 21, 2006·Journal of Agricultural and Food Chemistry·Fang LuanMatthias Wüst
Dec 30, 2010·Journal of Agricultural and Food Chemistry·Joanne GiaccioDennis K Taylor

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Citations

Sep 24, 2020·Journal of Environmental Science and Health. Part. B, Pesticides, Food Contaminants, and Agricultural Wastes·Md Mahfuzur RobHisashi Kato-Noguchi

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