The so-called “untypical aging off-flavor” (UTA) in wine is a
negative change in the wine bouquet developed during storage, which leads to a
considerable loss of wine quality.
A correlation between the appearance of UTA and the formation
of 2-aminoacetophenone (AAP) in wine has been identified therefore, numerous
studies concerning the source and formation pathways of AAP have been
conducted with the
aim of creating new knowledge about, and ultimately preventing the development
of UTA.
However, the reasons for the formation of AAP and the
associated appearance of UTA in wine have not yet been clarified in detail. In
a previous publication, we showed that AAP can be formed by UV light
irradiation of free and lysozyme-bound tryptophan (TRP) after transformation
into model wine and storage.
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