Abstract
Pyroglutamic acid (5-oxoproline, 5-pyrrolidone-2-carboxylic acid, PCA) has been recently detected in a broad range of wine samples. Its can be converted to pyroglutamic acid ethyl ester during must fermentation. The isolation and identification as well as the degradation and conversion by yeasts is described. Health aspects are also discussed. © 2009 Springer-Verlag Berlin Heidelberg. All rights reserved.
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CITATION STYLE
APA
Pfeiffer, P., & König, H. (2009). Pyroglutamic acid: A novel compound in wines. In Biology of Microorganisms on Grapes, in Must and in Wine (pp. 233–240). Springer Berlin Heidelberg. https://doi.org/10.1007/978-3-540-85463-0_12
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