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RESEARCH PRODUCT
Pyroglutamic Acid: A Novel Compound in Wines
Peter PfeifferHelmut Königsubject
Winechemistry.chemical_classificationbiologydigestive oral and skin physiologyfood and beveragesGlutamic acidbiology.organism_classificationAmino acidAnthocyanidinschemistry.chemical_compoundchemistryWhite WineOrganic chemistryPhenolPyroglutamic acidAromadescription
Wine contains a complex mixture of nearly 1,000 compounds, which include sugars, acids, alcohols, ketones, aldehydes, esters, amino acids, amines, phenol carbonic acids, flavonoids, anthocyanidins and cathechins. Many of these compounds have an influence on the aroma and bouquet of wine. Identification of wine-related compounds is by far not complete. Recently, pyroglutamic acid has been detected as a so far overlooked novel compound in wine samples, which is described below.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2008-11-30 |