Determination of free and conjugated indole-3-acetic acid, tryptophan, and tryptophan metabolites in grape must and wine.
Tryptophan (Trp) and its metabolites, especially indole-3-acetic acid (IAA), are considered to be potential precursors of 2-aminoacetophenone (AAP), an aroma compound that causes an "untypical aging off-flavor" (UTA) in Vitis vinifera wines. In this study, RP-HPLC with fluorescence detection was used for the qualitative and quantitative analysis of Trp and Trp metabolites in grape musts and wines to which different viticultural measures had been applied (time of harvest, soil treatment, leaf plucking, vine prune). An alkaline hydrolysis was developed to release bound IAA and Trp. A sensitive and selective determination of different Trp metabolites was achieved after solid phase extraction using a strong anion exchange material. In the examined grape musts, more than 95% of the total IAA was bound either as ester conjugate or as amide conjugate. Free IAA and other Trp metabolites were below the detection limit (<3 microg/L) or could be determined only in traces. Their amounts increased significantly during fermentation, whereas the amount of Trp decreased. It could be shown that the different viticultural measures applied (except the vine prune) as well as the climatic conditions of the vintage exhibited significant influences on the amounts of Trp and Trp metabolites in grape musts or wines.
Hoenicke
K
K
University of Hamburg, Institute of Biochemistry and Food Chemistry, Grindelallee 117, D-20146 Hamburg, Germany.
Simat
T J
TJ
Steinhart
H
H
Köhler
H J
HJ
Schwab
A
A
D002851:Chromatography, High Pressure Liquid; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D007210:Indoleacetic Acids / Q000032:analysis*; D015203:Reproducibility of Results; D014364:Tryptophan / Q000032:analysis* / Q000378:metabolism; D027843:Vitis / Q000737:chemistry*; D015003:Yeasts / Q000378:metabolism
D007210:Indoleacetic Acids; C030737:indoleacetic acid; D014364:Tryptophan