Wine Chemistry and Biochemistry

234 M. Luz Sanz and Isabel Mart ́ınez-Castro CHO HO H H OH H OH CH 2 OH CHO H OH HO H HO H CH 2 OH D-arabinose L-arabinose Fig. ...

7 Carbohydrates 235 O O CH 2 OH OH OH OH O OH CH 2 OH OH OH Maltose O CH 2 OH OH OH OH O Kojibiose O OH CH 2 OH OH OH Fig. 7.5Re ...

236 M. Luz Sanz and Isabel Mart ́ınez-Castro COOH H OH HO H H OH H OH CH 2 OH CHO H OH HO H H OH H OH COOH Gluconic acid Glucuro ...

7 Carbohydrates 237 CH 2 OH H OH HO H H OH H OH CH 2 OH Glucitol CH 2 OH HO H HO H H OH H OH CH 2 OH Mannitol CH 2 OH O HO H H O ...

238 M. Luz Sanz and Isabel Mart ́ınez-Castro Derivatization:the active hydrogen of all hydroxyl groups can be substituted by n ...

7 Carbohydrates 239 Ta b l e 7. 2Rotary power of some carbohydrates of wine Compound [^ ]D D-Fructose − 92 D-Glucose + 52. 7 D- ...

240 M. Luz Sanz and Isabel Mart ́ınez-Castro Ta b l e 7. 3 Neutral sugars content in different wines. Range in mg/L Sweet white( ...

7 Carbohydrates 241 D-Xylose is an important component of wood. It is only fermentable by certain microorganisms such asLactobac ...

242 M. Luz Sanz and Isabel Mart ́ınez-Castro Ta b l e 7. 4Polyalcohols in wine. Range in mg/L Different wines (De Smedt et al. 1 ...

7 Carbohydrates 243 Myo-inositol OH OH OH OH OH OH Chiro-inositol OH OH OH OH OH OH OH OH OH OH OH OH Scyllo-inositol Fig. 7.9St ...

244 M. Luz Sanz and Isabel Mart ́ınez-Castro in equilibrium with gluconic acid, and represent 5.8% and 4.1% of the acid level, r ...

7 Carbohydrates 245 Fig. 7.10Hypothetical structure of RG-II. The figure shows the four oligoglycosidic side chains A–D whose re ...

246 M. Luz Sanz and Isabel Mart ́ınez-Castro and mannose are also present. Proteins represent less than 10% of AGPs (Pellerin et ...

7 Carbohydrates 247 Boulet, J.C., Williams, P., & Doco, T. (2007). A Fourier transform infrared spectroscopy study of wine p ...

248 M. Luz Sanz and Isabel Mart ́ınez-Castro Liu, S.Q., & Davis,R.C. (1994). Analysis of wine carbohydrates using capillaryg ...

Chapter 8 Volatile and Aroma Compounds ...

Chapter 8A Wine Aroma Precursors Raymond Baumes Contents 8A.1 Introduction...................... ............................... ...

252 R. Baumes Glycoconjugates Postfermentary stage Carotenoids Prefermentary stage Varietal aroma Compounds Impact on wine aroma ...

8A Wine Aroma Precursors 253 (Z) -Unsaturated fatty acids Phosphoric acid Glycerol Mono/oligosaccharide (galactose) Sterol CH 3 ...

254 R. Baumes Fig. 8A.3Grape phenolic acid esters, and the chemical bonds cleaved to release odorous volatile phenols^2 2 CoCouu ...