Volatile Components of Sherry Wine. II. Isolation and Identification of N-(2-Phenethyl) Acetamide and N-Isoamylacetamide

Abstract

N-(2-phenethyl)acetamide and N-isoamyl-acetamide were identified as components of a submerged-culture sherry. The infrared spectra of the N-isoamyl and N-(2-phenethyl)amides of acetoacetic and acetic acids are presented. It seems unlikely that the secondary amides found in the wine result from herbicides used in the vineyard or that they result from fungi or rot present on the grapes at harvest time or from the special conditions of the submergedculture fermentation process. Rather, it seems likely that the secondary amides are by-products of the normal alcoholic fermentation processes in converting grapes to wine. The role played by secondary amides in the aroma and taste of wines remains undetermined.