Changes in the Amino Acid Composition of the Different Nitrogenous Fractions during the Aging of Wine with Yeasts

A study was made of the composition of free and total amino acids, amino acids in peptides, and amino acids in proteins in four base wines and the sparkling wines obtained from them following the Champenoise method. Samples were taken of the sparkling wines after 9, 12, 15, 18, 24, and 31 months of...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1998-10, Vol.46 (10), p.4042-4051
Main Authors: Moreno-Arribas, Victoria, Pueyo, Encarnación, Polo, M. Carmen, Martín-Álvarez, Pedro J
Format: Article
Language:English
Subjects:
ACIDE AMINE
ACIDE AMINE LIBRE
AGING
AMINO ACIDS
AMINOACIDOS
AMINOACIDOS LIBRES
Biological and medical sciences
CHAMPAGNE AND SPARKLING WINES
CHAMPAGNE ET VIN MOUSSEUX
CHAMPAN Y VINO ESPUMOSO
CHAMPENOISE METHOD
CLUSTER ANALYSIS
ENVEJECIMIENTO
Fermented food industries
Food industries
FREE AMINO ACIDS
Fundamental and applied biological sciences. Psychology
LEVADURA
LEVURE
METHODE STATISTIQUE
METODOS ESTADISTICOS
MULTIVARIATE ANALYSIS
PEPTIDE
PEPTIDES
PEPTIDOS
PRINCIPAL COMPONENT ANALYSIS
PROTEINAS
PROTEINE
PROTEINS
SACCHAROMYCES CEREVISIAE
STATISTICAL METHODS
VIEILLISSEMENT
VIN
VINIFICACION
VINIFICATION
VINOS
WINEMAKING
WINES
Wines and vinegars
YEASTS
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Summary:A study was made of the composition of free and total amino acids, amino acids in peptides, and amino acids in proteins in four base wines and the sparkling wines obtained from them following the Champenoise method. Samples were taken of the sparkling wines after 9, 12, 15, 18, 24, and 31 months of aging with yeasts. The results were evaluated using different multivariate analysis techniques. It was observed that the release of amino acids during aging does not occur in all wines at the same time. The free amino acid composition of sparkling wines depends on that of the base wines from which they originate, while the distribution of amino acids in peptides and proteins depends, at least partly, on the aging time with yeasts. The findings indicate the existence of a relationship between the aging time of the wine with yeasts and the amino acid composition of peptides with a molecular weight lower than 700 Da. Keywords: Amino acids; peptides; proteins; wine; sparkling wine
ISSN:0021-8561
1520-5118
DOI:10.1021/jf9803381