Amino acid changes in the course of sparkling wine formation and aging
1995
Malik, F. | Buchtova, V. | Sajbidor, J. (Slovenska Technicka Univ., Bratislava (Slovakia). Chemickotechnologicka Fakulta)
Changes of the amino acid content in sparkling wine samples two and twelve months after the start of the experiment were investigated. Seven domestic alcohol tolerant Saccharomyces cerevisiae strains were used for the inoculation of the secondary wine fermentation. After two months a very quick decrease of threonine and thyrosine and a marked increase of methionine was observed in all experimental strains. One year after the sparkling wines had been inoculated, the media were enriched by thyrosine, histidine and lysine. The concentration of glutamic acid did not change. A decrease of concentration was registered in other amino acids.
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