Gas chromatographic determination of amino acid enantiomers in bottled and aged wines

Abstract

Free L- and D-amino acids were determined by chiral GC-MS in 26 wines, comprising white wines, red wines, ice wines and sparkling wines. The aim of the work was to investigate whether quantities and pattern of D-amino acids, in particular D-proline, correlate with the storage time of bottled wines. The relative quantities with respect to the corresponding L-enantiomer ranged in white wines from 0.4 to 3.9% D-Ala, 0.9-8.3% D-Asx, and 0.5-8.9% D-Glx, in red wines from 2.9 to 10.6% D-Ala, 2.2-10.9% D-Asx, and 3.9-7.4% D-Glx, and in sparkling wines from 2.2 to 9.8% D-Ala, 2.1-4.4% D-Asx and 1.3-6.1% D-Glx. Low relative quantities of 0.3-0.7% D-Pro were detected in three white wines stored for more than 20 years and did not exceed 0.2% D-Pro in two red wines stored for 10 and 20 years, respectively. An ice wine stored for 24 years contained 0.9% D-Pro, 6.4% D-Glx, 3.0% D-Asp and 1.5% D-Ala. The data confirm the presence of D-amino acids in wines. They do not provide evidence for a correlation between the storage time of bottled wines and quantities of D-amino acids.

Use of Marfey's reagent and analogs for chiral amino acid analysis: Assessment and applications to natural products and biological systems

“…1000 mg/L) could be determined [79]. That data is in rough agreement with those from European wines analyzed by direct enantioseparation using GC-MS and Chirasil-l-Val capillary columns [80].…”

Gas chromatographic enantioseparation of derivatized α-amino acids on chiral stationary phases—Past and present

“…An attempt to correlate the amount of d-amino acids with the bottling age of wines inferred earlier [173] has been reinvestigated recently [174]. It has been suggested that the presence of d-␣-amino acids in processed food can serve as an indication for 'overprocessed food' and for 'good manufacturing practice' [175].…”

Origin, Microbiology, Nutrition, and Pharmacology of D‐Amino Acids

“…Giuffrida et al [121] found that the pattern of release of DAAs from conventional yeast strains differ from transgenic ones. The content of several DAAs of 26 wines did not correlate with storage times [122]. Wine marinades can be used to inactivate bacteria [123] that may produce DAAs.…”