Survey of Biotin, Pantothenic Acid, and Assimilable Nitrogen in Winegrapes from the Pacific Northwest

• Kristine M. Hagen ^[1] ; Markus Keller ^[1] ; Charles G. Edwards ^[1]
  1. [1] Washington State University

     Washington State University

     Estados Unidos

     
• Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 59, Nº 4, 2008, págs. 432-436
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • Winegrape samples were collected from 2001 to 2003 in vineyards located in the Pacific Northwest. Riesling and Chardonnay had lower concentrations of biotin (often <1 μg/L) than did red cultivars. The concentration of pantothenic acid (mean 513 ± 181 mg/L) was lowest in Riesling but highest in Chardonnay. Most samples contained low amounts of yeast assimilable nitrogen (YAN), ranging from 25 to 336 mg/L (mean 124 ± 62 mg/L). While most grape samples had adequate amounts of pantothenic acid for fermentation, many were deficient in biotin or YAN.