Access the full text.
Sign up today, get DeepDyve free for 14 days.
Loading next page...
/lp/de-gruyter/thiaminpyrophosphat-ein-nat-rlich-vorkommendes-iminium-salz-seine-qq4dy3qqor
References
References for this paper are not available at this time. We will be adding them shortly, thank you for your patience.
- Publisher
- de Gruyter
- Copyright
- © 1946 – 2014: Verlag der Zeitschrift für Naturforschung
- ISSN
- 0932-0776
- eISSN
- 1865-7117
- DOI
- 10.5560/znb.2014-4052
- Publisher site
- See Article on Publisher Site
Abstract
Iminium salt structures are widespread in nature and play an important role in biochemical processes. Among these thiamine diphosphate (ThPP, Vitamine B1) is one of the best known examples. It serves as a cofactor in a variety of different enzymes that are found in all forms of life. During fermentation for the production of alcoholic beverages, ThPP is of great importance not only for the key step (decarboxylation of pyruvate), but also for the formation of secondary metabolites which highly influence the aroma of wine. Thus, enzymatic degradation of amino acids in yeasts via the Ehrlich pathway delivers higher alcohols, fatty acids and esters. In malolactic fermentation, ThPPdependant enzymes (ligases) form new C-C bonds to synthezise the highly aroma-active substance diacetyl. This article summarizes the influence of ThPP on the sensorically important substances during wine making processes.
Journal
Zeitschrift für Naturforschung B – de Gruyter
Published: May 1, 2014