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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Changes in RNA Catabolites of Sparkling Wines During the Biological Aging
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Changes in RNA Catabolites of Sparkling Wines During the Biological Aging

机译:生物老化期间起泡酒中RNA分解代谢物的变化

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In this study the catabolites derived from RNA degradation were assessed in Cava sparkling wines as a consequence of lees autolysis. For this purpose, the changes in the content of adenosine, guanosine, inosine, uridine, hypoxanthine, xanthine, and uric acid were determined by UHPLC-MS/MS, in sparkling wines produced on industrial scale, and aged for 4 years. Uridine is the main nucleoside, and its content increases whenever lees cells are present (sur lie aging). Purines seem to have a fermentative origin, with xanthine the most abundant one. When RNA catabolite amounts in sparkling wines aged with or without lees are compared over time, it can be concluded that lees and their cell degradation play an important role in the evolution of Cava; when lees are removed, RNA catabolite amounts remain unchanged.
机译:在这项研究中,由于酒糟的自溶作用,在卡瓦起泡酒中评估了源自RNA降解的分解代谢产物。为此,在工业规模生产的起泡酒中陈化了4年,通过UHPLC-MS / MS测定了腺苷,鸟苷,肌苷,尿苷,次黄嘌呤,黄嘌呤和尿酸的含量变化。尿苷是主要的核苷,只要有酒糟细胞(处于衰老状态),其含量就会增加。嘌呤似乎起源于发酵,黄嘌呤含量最高。随时间比较带有或不带有酒糟的陈酿气泡酒中RNA分解代谢物的含量,可以得出结论,酒糟及其细胞降解在卡瓦酒的进化中起着重要作用;去除酒糟后,RNA分解代谢物的量保持不变。

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