RT Journal Article
SR Electronic
T1 Differences in the Formation of Certain Acetamides in Grape and Apple Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 117
OP 118
DO 10.5344/ajev.1979.30.2.117
VO 30
IS 2
A1 B. Stackler
A1 C. S. Ough
YR 1979
UL http://www.ajevonline.org/content/30/2/117.abstract
AB N-ethyl and N-isoamyl acetamides were detected in a Zinfandel wine, but not in wines fermented from apple must. When appropriate amines were added to apple must, the acetamides of these compounds were readily detectable in the wine produced. However, efforts to induce the formation of these acetamides in model solutions were unsuccessful. The model solutions consisted of the appropriate amine in aqueous solutions of either acetyl CoA, acetyl phosphate, or yeast culture. The presence of N-ethyl, N-isobutyl, and N-isoamyl acetamides in wine extracts was confirmed by combined gas chromatography-mass spectrometry. While the presence of acetamides appears to distinguish grape wine from apple wine, the biochemistry of the formation of these fermentation products remains unverified.