Premium
Study of the effect of vintage, maturity degree, and irrigation on the amino acid and biogenic amine content of a white wine from the Verdejo variety
Author(s) -
OrtegaHeras Miriam,
PérezMagariño Silvia,
DelVillarGarrachón Vanesa,
GonzálezHuerta Carlos,
Moro Gonzalez Luis Carlos,
Guadarrama Rodríguez Alberto,
Villanueva Sanchez Sonia,
Gallo González Rubén,
Martín de la Helguera Sara
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6526
Subject(s) - vintage , wine , amino acid , irrigation , chemistry , winemaking , food science , maturity (psychological) , amine gas treating , horticulture , botany , agronomy , biology , biochemistry , organic chemistry , psychology , developmental psychology
BACKGROUND The aim of this study was to determine the effect of three factors directly related to the amino acid content of grapes and their interaction. These three factors were vintage, maturity degree and irrigation. The evolution of amino acid was also assessed during the winemaking along with the effect of maturity and irrigation on the biogenic amine formation. The grapes used for this study were of the Verdejo variety . RESULTS The results indicated that there was a strong vintage effect on amino acid content in grapes, which seemed to be clearly related to climatic conditions. The effect of maturity on amino acid content depended on vintage, irrigation and the amino acid itself although it was observed that irrigation caused the increase of most amino acids present in the berry. Irrigation did not affect the evolution of nitrogen compounds during the alcoholic fermentation process but the maturity degree in some of the amino acids tested did so. No direct relationship could be established between irrigation or maturity degree and biogenic amines. However, it should be noted that the biogenic amine content was very low . CONCLUSIONS Vintage has a strong effect on the amino acid content in grapes which appears to be related to weather conditions. No direct relationship has been found between irrigation or maturity degree and biogenic amines content. Furthermore, it is noted that biogenic amine content found in final wines was very low. © 2013 Society of Chemical Industry