Comparative analysis regarding the free amino acid content of different wines
2002
Csomos, E. | Simonne Sarkadi, L.
From among the components with nitrogen content of wines the free amino acids are outstanding which serve as a nutriment source for fermenting microorganisms, as starting materials for the volatile wine components and precursor compounds for the development of biogenic amines. We have carried out the comparative analysis of different white, red and Tokaj wines based upon their free amino acid contents. The lowest amino acid level was found in white wines followed by red wines, while the Tokaj wines had the highest amino acid content. The dominant free amino acids were proline and arginine.
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