(1, 2, 3) of widespread concentrations (nggrams/1. ). It is not clear what sensorial contribution each of these com ponents makes to the taste and aroma of a particular wine. Neither is it clear how grape variety influences aroma and taste, even though the influence is obviously great. The varietal influences are pronounced in wine made from such grapes as Concord, Muscat, Burgundy, and Riesling, but analysis indicates little difference in such gross measures as alcohol content, extract composition, sugar content, acidity, and ash content This implies that the sensorial characteristics of wine are derived from specific components. With modern analytical techniques, such as gasliquid chromatography and mass spectrometry, it is possible to identify the specific components. In the past few years several groups (1, 2, 3) have made inventories of several hundred aroma components in various wines. However, experience and critical evaluation of the inventories suggest that the inventories are still insufficient to characterize wine 1
Four 1-monoacyl-3-O-[β-glucopyranosyl-(1→6)-β-glucopyranosyl]-glycerols (1) and four 1,2-diacyl-3-O-[β-glucopyranosyl-(1→6)-β-glucopyranosyl]glycerols (2a) with acyl residues consisting of 1:1 mixtures of 1-iso-pentadecanoyl-and 1-anteiso-pentadecanoyl residues and the respective heptadecanoic acid isomers s as main components, have been characterized in the extracts of Bacillus pumilus strain DKS1. Twenty-seven further metabolites, among them the diketopiperazines cordycedipeptide A (3), B (4), and C (5), were obtained. All compounds were elucidated by NMR and MS techniques and fully characterized and tested for antimicrobial activity against Legionella pneumophila.
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