Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

[Furane compounds formed upon heating highly-sugared fermented media].

A F Pisarintskiĭ1, I V Ulezlo

  • 1Bach Institute of Biochemistry, Russian Academy of Sciences, Moscow, Russia.

Prikladnaia Biokhimiia I Mikrobiologiia
|April 26, 2000
PubMed
Summary

Researchers identified novel compounds, 5-methylfurfural diethyl acetal and 5-methylfuran acid ester, in fermented corn and aged wines. These are products of sugar esterification and dehydration processes during fermentation and aging.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

[Consumption of volatile organic compounds by alcaliphilic microorganisms].

Prikladnaia biokhimiia i mikrobiologiia·2007
Same author

[Search for yeast producers of brassylic and sebacic fatty acids].

Prikladnaia biokhimiia i mikrobiologiia·2004
Same author

[Analysis of kinetic parameters of gas phase bioreactors].

Prikladnaia biokhimiia i mikrobiologiia·2001
Same author

[Beta-galactosidase of the superthermophilic anaerobic bacteria Thermoanaerobium sp. 2905 and its immobilization].

Prikladnaia biokhimiia i mikrobiologiia·2001
Same author

Structure and properties of a Cephalosporium acremonium alpha-galactosidase.

Glycoconjugate journal·1990
Same author

Low-molecular-weight trypsin inhibitors of microbial origin.

Biotechnology and applied biochemistry·1987

Area of Science:

  • Biochemistry
  • Organic Chemistry
  • Food Science

Context:

  • Identification of novel compounds in fermented products.
  • Analysis of chemical changes during alcoholic fermentation and wine aging.

Purpose:

  • To identify and characterize specific chemical compounds formed during Mucor X-I fermentation and wine aging.
  • To elucidate the formation pathways of identified esters and acetals.

Summary:

  • 5-Methylfurfural diethyl acetal, 5-methylfuran acid ester, and 4-hydroxypentanoic acid ethyl ester were identified in fermented corn media and aged sweet wines.
  • Techniques used include Gas-Liquid Chromatography (GLC), GLC-Mass Spectrometry (GLC-MS), Thin-Layer Chromatography (TLC), UV, and IR spectroscopy.
  • These compounds originate from enzymatic sugar esterification followed by dehydration during heat treatment or prolonged wine seasoning.

Related Experiment Videos

Impact:

  • Provides insights into the chemical composition of fermented foods and beverages.
  • Contributes to understanding the biochemical transformations occurring during fermentation and aging processes.
  • Potential implications for flavor and aroma profiling in food and wine industries.