Talk:Dihydroxyacetone
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[edit] involvement of DHA in winemaking
DHA is also formed during winemaking by ketogenesis of glycerol into dihydroxyacetone (Eschenbruch & Dittrich, 1968; Drysdale & Fleet, 1988). It can affect the sensory quality of the wine with sweet/etherish property. DHA can also react with proline to produce a "crust-like" aroma (Margalith, 1981; Drysdale & Fleet, 1988; Boulton et al., 1996). Dihysroxyacetone can affect the anti-microbial activity in wine, as it has the ability to bind SO2 (Eschenbruch & Dittrich, 1968).
Almenkerk 11:25, 26 May 2007 (UTC)
