Izvorni znanstveni članak
THE AMINO-ACIDS IN THE MUST AND IN THE WINE RIESLING, WHITE BURGUNDY AND TRAMINA
Dubravka Premužić
; Poljoprivredni fakultet Zagreb
Jelena Dominez
; Prehrambeno-tehnološki institut, Zagreb
Sažetak
The amino acids content of musts and wines of theree grape varieties e.g. Wälschriesling, Piont white and Traminer has been investigated. Great differenciss were found between the varieties in the content of total as well as individual amino acids in muts. Arginine was the predominant amino acid in musts of Wälschriesling and Traminer, and proline in the must of Pinot white. In larger quantities were found amino acids: glutamic acid, alanine, serine and threonine. In smaller amounts were present phenylalanine, valine, aspartic acid, leucine- hystidine and isoleucine, while tyrosine, methionine, lysine and glycine were found in very small qurantities. Wines were analized after the first racking of wines. Arginine, proline, alanine and gIutamic acid were acid were found in large amounts. In smaller quantities were found: serine, threonine, lysine and aspartic acid, and in a very small amounts were present phenylalanine, valine, leucine. hystidine,isoleucine, tyrosine, glycine and methionine. During conversion of must to wine by alcoholic fermentation,the quantity of total amino acids decreased. The decrease ranged from 10 per cent in Traminer to 40 respectiv by 50 per cent in Wälschriesling and Pinot White.
Ključne riječi
Hrčak ID:
165566
URI
Datum izdavanja:
28.1.1976.
Posjeta: 697 *