Changes in amino acid content during sparkling wine production
1996
Sajbidor, J. | Malik, F. | Buchtova, V. (Slovenska Technicka Univ., Bratislava (Slovakia))
The content of 16 amino acids in the samples of sparkling wines after coupage inoculation by 7 isolated strains of Saccharomyces cerevisiae was analysed (two strains produced "killer factor"). Obtained results (the samples analysed two months after inoculation) confirmed a rapid decrease of threonine, thyrosine and phenylalanine (with exception of killer strains) and slight reduction in arginine content. In this phase of sparkling wine production alanine, valine and histidine content was changed only slightly. On the other hand, a relative small increase of aspartic acid, glutamic acid as well as lysine, leucine and isoleucine with an interesting elevation of methionine was observed. Twelve months after inoculation the content of proline rapidly increased. The level of alanine and phenylalanine rose and the content of thereonine, methionine and isoleucine dramatically decreased.
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