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Recognition of vinification technology through gas chromatographic data on enantiomeric purity of free amino acids

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  • Food Analysis
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Abstract

Analysis of D-amino acids in food, a matter of growing interest due to nutritional implications, has been used as a tool for food evaluation, detection of falsifications and as a genuinity parameter. The evolution of free D-amino acids in wines of a portuguese Vitis vinifera variety (Roupeiro white), bottled during the period 1978–1989 is studied by means of chiral high resolution gas chromatography. D-Ala, D-Val, D-Thr, D-Leu, D-Ser, D-Asx, D-Met, D-Phe, and D-Glx are present in most of the analyzed wines. It was not possible to correlate the evolution of the D/L ratio to the age of the wine. However, a clear correlation between enantiomer purity profiles and the vinification technique could be established. The results show that free D-amino acids may be used as markers for the biotechnological process used in vinification.

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References

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Authors and Affiliations

  1. Departmento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2825, Monte da Caparica, Portugal

    H. J. Chaves das Neves & J. P. Noronha

Authors
  1. H. J. Chaves das Neves
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  2. J. P. Noronha
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Dedicated to Professor Dr. Dr. h.c. mult. J.F.K. Huber on the occasion of his 70th birthday

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Chaves das Neves, H.J., Noronha, J.P. Recognition of vinification technology through gas chromatographic data on enantiomeric purity of free amino acids. Fresenius J Anal Chem 352, 783–787 (1995). https://doi.org/10.1007/BF00323064

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  • DOI: https://doi.org/10.1007/BF00323064

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