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Glasnik Zaštite Bilja, Vol. 46. No. 4., 2023.

Original scientific paper

https://doi.org/10.31727/gzb.46.4.5

Amino acid composition of some grape juices (Vitis vinifera L.) from Croatia

Snježana Jakobović ; The Institute for Scientific and Artistic Work, Croatian Academy of Sciences and Arts in Požega, Croatia
Ana-Marija Jagatić Korenika ; Faculty of Agriculture, University of Zagreb, Croatia
Mario Jakobović ; Polytechnic in Požega, Croatia
Hrvoje Hrvojčec ; Coner winery, Jabučeta, Croatia
Igor Palčić ; Institute of Agriculture and Tourism, Poreč, Croatia

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Abstract

Free amino acids in grape juice are important as nitrogen source for yeast strains during alcoholic fermentation. The aim of this research was to determine amino acid profiles in musts from nine grapevine cultivars (six white and three red). The cultivars were located in a homogeneous soil and climatic zone of Bilogora growing hill (West continental region, Prigorje–bilogora subregion), grown on the same training system. The experiment was conducted in vintage 2015. The results showed significant influence of grape cultivar on the amino acids composition in musts of white and red grape cultivars. Arginine was dominant in most analyzed varieties of amino acids. The highest concentration of arginine in white cultivars was measured in Chardonnay must (470.18 mg/L) and in red cultivar must from Saint Laurent (280.65 mg/L). Statistically significant difference was also found in the total amino acid composition of white and red cultivars. The highest concentration of total amino acids in white cultivars was determined in Manzoni juice (1639.51 mg/L) and among the red cultivars in Pinot noir juice (1173.12 mg/L).

Keywords

free amino acid; arginine; total amino acid; grape juice

Hrčak ID:

306377

URI

https://hrcak.srce.hr/306377

Publication date:

21.7.2023.

Article data in other languages: croatian

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License (open-access, http://creativecommons.org/licenses/by/2.5/):

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

License (open-access):

Ovo je članak s otvorenim pristupom distribuiran pod uvjetima licence Creative Commons Attribution, koji dopušta neograničenu upotrebu, distribuciju i reprodukciju u bilo kojem mediju, pod uvjetom da se izvorno djelo pravilno citira.

License (open-access):

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Date received: 17 May 2023

Date accepted: 23 June 2023

Publication date: 21 July 2023

Volume: 46

Issue: 4

Pages: 44-53

DOI: 10.31727/gzb.46.4.5

Article Information (continued)

Categories:

Subject: Izvorni znanstveni članak

Categories:

Subject: Research-article

Keywords:

Keyword: free amino acid

Keyword: arginine

Keyword: total amino acid

Keyword: grape juice

Keywords:

Keyword: slobodne aminokiseline

Keyword: arginin

Keyword: ukupne aminokiseline

Keyword: mošt

Amino acid composition of some grape juices (Vitis vinifera L.) from Croatia

Translated Title (hr): Aminokiselinski sastav mošta nekih sorata vinove loze (Vitis vinifera L.) Hrvatske

Snježana Jakobović[1]

Email: sjakob@hazu.hr

Ana-Marija Jagatić Korenika[2]

Mario Jakobović[3]

Hrvoje Hrvojčec[4]

Igor Palčić[5]

 

[1] The Institute for Scientific and Artistic Work, Croatian Academy of Sciences and Arts in Požega, Croatia

[2] Faculty of Agriculture, University of Zagreb, Croatia

[3] Polytechnic in Požega, Croatia

[4] Coner winery, Jabučeta, Croatia

[5] Institute of Agriculture and Tourism, Poreč, Croatia

Abstract

Free amino acids in grape juice are important as nitrogen source for yeast strains during alcoholic fermentation. The aim of this research was to determine amino acid profiles in musts from nine grapevine cultivars (six white and three red). The cultivars were located in a homogeneous soil and climatic zone of Bilogora growing hill (West continental region, Prigorje–bilogora subregion), grown on the same training system. The experiment was conducted in vintage 2015. The results showed significant influence of grape cultivar on the amino acids composition in musts of white and red grape cultivars. Arginine was dominant in most analyzed varieties of amino acids. The highest concentration of arginine in white cultivars was measured in Chardonnay must (470.18 mg/L) and in red cultivar must from Saint Laurent (280.65 mg/L). Statistically significant difference was also found in the total amino acid composition of white and red cultivars. The highest concentration of total amino acids in white cultivars was determined in Manzoni juice (1639.51 mg/L) and among the red cultivars in Pinot noir juice (1173.12 mg/L).

Translated Abstract

Slobodne aminokiseline u moštu su važan izvor dušika za kvasce tijekom alkoholne fermentacije. Cilj ovog istraživanja bio je odrediti aminokiselinski profil mošteva devet sorata vinove loze (šest bijelih i tri crne). Sorte vinove loze zasađene su u ujednačenim uvjetima tla i klime vinogorja Bilogora (Regija Kontinentalne Hrvatske, podregija Prigorje-bilogora) te su imale iste agrotehničke uvjete uzgoja. Pokus je postavljen 2015. godine. Rezultati su pokazali signifikantan utjecaj sorte na aminokiselinski sastav u moštevima bijelih i crnih sorti. Najzastupljenija aminokiselina u moštevima devet sorata vinove loze bila je arginin. Najveća koncentracija arginina kod bijelih sorata bila je u moštu Chardonnay (470,18 mg/l), a kod crnih sorata u moštu Lovrijenca (280,65 mg/l). Statistički značajne razlike nađene su između koncentracije ukupnih aminokiselina bijelih i crnih sorata. Najveća koncentracija ukupnih aminokiselina kod bijelih sorata bila je u moštu sorte Manzoni (1639,51 mg/l), a kod crnih sorata u moštu sorte Pinot crni (1173,12 mg/l)

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