Free amino acids in two cultivars of Vitis vinifera.

Konferenční sborník (ne stať)

The changes in amino acid composition that occur with ripening of fruit, fermentation and wine maturation of the Vitis vinifera cult. Veltlínské zelené and cult. Scheurebe were determined by IEC. Twenty two amino acids were identified. Their concentrations were highest at verasion, when the total amino acid (TAA) content was 2100 mg/L in Veltlínské zelené and 3342 mg/L in Scheurebe. Then the TAA content dropped sharply to minimum and followed the slow increase of the TAA content until the fruits were mature. Glutamine was the most prominent amino acid in fruits followed by arginine, GABA and alanine. After fermentation the TAA content was 400 mg/L in Veltlínské zelené and 640 mg/L in Scheurebe. In a new wine the TAA content was 804 mg/L in Veltlínské zelené and 793 mg/L in Scheurebe. Proline was the principal amino acid after fermentation followed by arginine and GABA.

The changes in amino acid composition that occur with ripening of fruit, fermentation and wine maturation of the Vitis vinifera cult. Veltlínské zelené and cult. Scheurebe were determined by IEC. Twenty two amino acids were identified. Their concentrations were highest at verasion, when the total amino acid (TAA) content was 2100 mg/L in Veltlínské zelené and 3342 mg/L in Scheurebe. Then the TAA content dropped sharply to minimum and followed the slow increase of the TAA content until the fruits were mature. Glutamine was the most prominent amino acid in fruits followed by arginine, GABA and alanine. After fermentation the TAA content was 400 mg/L in Veltlínské zelené and 640 mg/L in Scheurebe. In a new wine the TAA content was 804 mg/L in Veltlínské zelené and 793 mg/L in Scheurebe. Proline was the principal amino acid after fermentation followed by arginine and GABA.

amino acid, wine, Veltlínské zelené, Scheurebe, ion-exchange chromatography

amino acid, wine, Veltlínské zelené, Scheurebe, ion-exchange chromatography

HRSTKA, M.; KŘEČKOVÁ, M.

01.01.2002