DETERMINATION OF 2-AMINOACETOPHENONE IN FERMENTED MODEL WINE SOLUTIONS

被引：0

作者：

RAPP, A ^{[1
]}

VERSINI, G ^{[1
]}

ENGEL, L ^{[1
]}

机构：

[1] IST AGR,I-76833 SAN MICHELE ADIGE,ITALY

来源：

VITIS | 1995年 / 34卷 / 03期

关键词：

2-AMINOACETOPHENONE; FERMENTATION;

D O I：

暂无

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

Using twodimensional GC in combination with a nitrogen-specific detection, 2-aminoaceto-phenone can be determined quantitatively up to 20 ng/l. In wines concentrations between 20 and 2,500 ng/l could be found. In fermentation experiments with synthetic media a significant influence of the medium composition, especially the nitrogen source, is ascertained. In the case of tryptophane as N source the highest amount of 2-aminoacetophenone is synthesized.

引用

页码：193 / 194

页数：2

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