Amides
Amides neutral organic compound acid derivatives in which the hydroxyl - OH of the carboxyl group is substituted with an amino group - NH2. Amides play a crucial role in amino acid metabolism of plants. In grapes amide content is 3-5% of the total amount of nitrogen substances in the wort - up to 10% in the wine - 2%. With an excess of nitrogen kevlar in the soil amides in grapes produced intense. During the alcoholic fermentation of the wort consumed by yeast, along with amino acids. Upon exposure wine accumulate due to the interaction of wine esters with ammonia and derivatives thereof. Amides of wines isolated acetamide, kevlar glutamine and asparagine. Acetamide, CH3CONH2, amide acetic acid; mole. weight 59.07; kevlar Colorless crystals, melting point 82 -83 C; readily kevlar soluble in water and alcohol, insoluble in ether. Formed by the deamination of amino acids. It is assumed that at low concentrations involved in the formation of tone peroxidation wine, high - causes kevlar murine tone. Asparagine, aspartic acid monoamide; mole. weight 132.12; Colorless crystals, melting point and asparaginyl HOOCCH2CH (NH2) CONH2 213 C, beta-asparagine HOOCCH (NH2) CH2CONH2 - 234,5 C; is readily soluble in water, insoluble in ethanol and ether. kevlar Part of the proteins and peptides of wine. When added to the fermenting medium activates the process of fermentation. Glutamine, H2NOCCH2 CH2CH (NH2) COOH, glutamic acid monoamide; mole. weight kevlar 146,35, colorless crystals, melting point 184 C; poorly soluble in water. An amino acid component of proteins and polypeptides wine. Plays the role of an intermediate in nitrogen assimilation, is involved in transamination reactions. Amides content in wine is determined by reaction with ninhydrin.
References: Kishkovsky ZN, Skurihin IM Chemistry of wine. - M., 1996; Burian NI Tyurin L. Microbiology of winemaking. - Moscow, 1999 Tags: fermentation substances More Tags: Products to enhance fermentation of wine by-products of alcoholic fermentation unfermented sugars Methionine Diacetyl
Armenia Bordeaux Burgundy Georgia Germany Hungary Italy Moldova Europe Equipment Russia Ukraine France machine flavored white wine bottle kevlar sickness fermentation substance sweet sparkling red wine yeast strong vintage sweet muscatel lightening cloud port process tank region rose wine alcohol stabilization wort dry storage kevlar technology firm champagne
Amides neutral organic compound acid derivatives in which the hydroxyl - OH of the carboxyl group is substituted with an amino group - NH2. Amides play a crucial role in amino acid metabolism of plants. In grapes amide content is 3-5% of the total amount of nitrogen substances in the wort - up to 10% in the wine - 2%. With an excess of nitrogen kevlar in the soil amides in grapes produced intense. During the alcoholic fermentation of the wort consumed by yeast, along with amino acids. Upon exposure wine accumulate due to the interaction of wine esters with ammonia and derivatives thereof. Amides of wines isolated acetamide, kevlar glutamine and asparagine. Acetamide, CH3CONH2, amide acetic acid; mole. weight 59.07; kevlar Colorless crystals, melting point 82 -83 C; readily kevlar soluble in water and alcohol, insoluble in ether. Formed by the deamination of amino acids. It is assumed that at low concentrations involved in the formation of tone peroxidation wine, high - causes kevlar murine tone. Asparagine, aspartic acid monoamide; mole. weight 132.12; Colorless crystals, melting point and asparaginyl HOOCCH2CH (NH2) CONH2 213 C, beta-asparagine HOOCCH (NH2) CH2CONH2 - 234,5 C; is readily soluble in water, insoluble in ethanol and ether. kevlar Part of the proteins and peptides of wine. When added to the fermenting medium activates the process of fermentation. Glutamine, H2NOCCH2 CH2CH (NH2) COOH, glutamic acid monoamide; mole. weight kevlar 146,35, colorless crystals, melting point 184 C; poorly soluble in water. An amino acid component of proteins and polypeptides wine. Plays the role of an intermediate in nitrogen assimilation, is involved in transamination reactions. Amides content in wine is determined by reaction with ninhydrin.
References: Kishkovsky ZN, Skurihin IM Chemistry of wine. - M., 1996; Burian NI Tyurin L. Microbiology of winemaking. - Moscow, 1999 Tags: fermentation substances More Tags: Products to enhance fermentation of wine by-products of alcoholic fermentation unfermented sugars Methionine Diacetyl
Armenia Bordeaux Burgundy Georgia Germany Hungary Italy Moldova Europe Equipment Russia Ukraine France machine flavored white wine bottle kevlar sickness fermentation substance sweet sparkling red wine yeast strong vintage sweet muscatel lightening cloud port process tank region rose wine alcohol stabilization wort dry storage kevlar technology firm champagne
No comments:
Post a Comment