Determination of tryptophan and tryptophan metabolites in grape must and wine.
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.
Hoenicke
K
K
Universität Hamburg, Institut für Biochemie und Lebensmittelchemie, Hamburg. katrin_hoenicke@public.uni-hamburg.de
Simat
T J
TJ
Steinhart
H
H
Christoph
N
N
Köhler
H J
HJ
Schwab
A
A
D000098:Acetophenones / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D007210:Indoleacetic Acids / Q000032:analysis; D009812:Odorants; D019685:Rosales / Q000737:chemistry*; D013649:Taste; D014364:Tryptophan / Q000031:analogs & derivatives* / Q000032:analysis*; D014920:Wine / Q000032:analysis*
D000098:Acetophenones; D007210:Indoleacetic Acids; C055495:2-aminoacetophenone; C030737:indoleacetic acid; D014364:Tryptophan