Yilmaz, Cemile; Gokmen, Vural published an article in 2021. The article was titled 《Formation of amino acid derivatives in white and red wines during fermentation: Effects of non-Saccharomyces yeasts and Oenococcus oeni》, and you may find the article in Food Chemistry.Application In Synthesis of Picolinic acid The information in the text is summarized as follows:
This study aimed to investigate the effect of com. non-Saccharomyces yeasts and Oenococcus oeni on the formation of amino acid derivatives, some of which have neuroactive properties, during fermentation in laboratory-scale processing of white and red wines. Changes in the content of amino acid derivatives during fermentation of large-scale white and red wines were also evaluated. The highest kynurenic, picolinic, and quinolinic acid concentrations were observed in white wine fermented with Torulaspora delbrueckii, Kluyveromyces thermotolerans and Saccharomyces cerevisiae simultaneously. No changes in the content of picolinic and kynurenic acid were observed during large-scale white wine fermentation Tryptophan Et ester concentration in all wines increased significantly during alc. fermentation Natural and O. oeni malolactic fermentation did not alter the content of picolinic acid, a neuroprotective compound, in red wine. The decrease in the content of tyramine, phenylethylamine, and dopamine in laboratory-scale white wines was observed during alc. fermentation The results came from multiple reactions, including the reaction of Picolinic acid(cas: 98-98-6Application In Synthesis of Picolinic acid)
Picolinic acid(cas: 98-98-6) is used as a chelate for alkaline earth metals. Used to prepare picolinato ligated transition metal complexes. In synthetic organic chemistry, has been used as a substrate in the Mitsunobu reaction and in the Hammick reaction.Application In Synthesis of Picolinic acid