کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1188821 | 963498 | 2008 | 7 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Highlight on the problems generated by p-coumaric acid analysis in wine fermentations Highlight on the problems generated by p-coumaric acid analysis in wine fermentations](/preview/png/1188821.png)
p-Coumaric acid is a natural hydroxycinnamic acid existing in grapes and wine. It is the precursor of the 4-ethylphenol molecule through the bioconversion reaction by Brettanomyces yeast. Chromatographic methods are the most common techniques to detect p-coumaric acid. It is known that this acid is highly unstable in analysis and fermentation experiments. This paper highlights the problems occurring in p-coumaric acid analysis in wine fermentation conditions when studying its bioconversion. First, it was shown that p-coumaric acid was unstable at elevated temperature. On the other hand, it was found that in our experimental conditions p-coumaric acid reacted with ethanol. This work revealed also that the p-coumaric acid is partially adsorbed on Brettanomyces yeast, certainly on cell walls. Because of these phenomena the quantity of p-coumaric acid which can participate to the bioconversion into ethylphenol decreases.
Journal: Food Chemistry - Volume 107, Issue 4, 15 April 2008, Pages 1661–1667