Amino Acid Profiles of Commercial Grape Juices and Wines

• Z. Huang ^[1] ; C. S. Ough ^[1]
  1. [1] University of California System

     University of California System

     Estados Unidos

     
• Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 42, Nº 3, 1991, págs. 261-267
• Idioma: inglés
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• Resumen

  • The analysis of over 300 commercial juice samples for amino acids from grape varieties grown and/or processed in 1988 in Napa valley or Carneros are summarized. The amino acid levels of the wines made commercially from some of these specific juices are also shown. Several juice samples were obtained from the same vineyards and wineries in 1989 as obtained in 1988. These are compared individually to show year to year variations. Proline and arginine ratios are used as index to show significant differences among varieties, indicating genetic differences exist.