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A method for the detection of carbonyl compounds in wine: Glyoxal and methylglyoxal
Author(s) -
De Revel Gilles,
Bertrand Alain
Publication year - 1993
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740610221
Subject(s) - methylglyoxal , glyoxal , wine , chemistry , food science , chromatography , organic chemistry , biochemistry , enzyme
Wine aldehydes were identified as O ‐(2,3,4,5,6‐pentafluorobenzyl)‐hydroxylamine derivatives by GC‐MS or with a GC‐electron‐capture detector. This method has been used to evaluate levels of glyoxal and methylglyoxal in wine. Reproducibility and linearity studies gave satisfying results. Glyoxal and methylglyoxal are formed during fermentation. Among the factors affecting their production, high musts pH increased the levels found in the corresponding wines. Various microorganisms of the wine such as Saccharomyces cerevisiae and Leuconostoc ænos can produce glyoxal and methylglyoxal. The concentrations in Sherry wines were particularly high. Because of the toxicological properties of these substances, their determination and the knowledge of their metabolism by wine microorganisms are very important.