influence of cluster thinning on the amino acids concentration of musts and wines of the variety vilana. Effect on wine volatile compounds;Influence de l' éclaircissage sur la concentration en acides aminés des moûts et des vins du cépage blanc vilana. Incidence sur les substances volatiles du vin

Journal International des Sciences de la Vigne et du Vin

Volumn 33, Issue 3, 1999, Pages 111-117

  Bena Tzourou, Irene ^a   Lanaridis, P ^a   Metafa, Maria ^a  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

Author keywords

Amino acids; Cluster thinning; Crop level; HPLC; Musts; Volatile compounds; Wines

Indexed keywords

EID: 0000403073     PISSN: 11510285     EISSN: None     Source Type: Journal    
DOI: 10.20870/oeno-one.1999.33.3.1023     Document Type: Article

References (27)

1. AMERINE M. et OUGH C., 1980. Methods for analysis of musts and wines. A Wiley- Interscience Publication John Wiley and sons. New York p. 341.
2. ANCIN C., AYESTARAN B. et GARRIDO J., 1996. Clarification by vacuum filtration of Grenache must. Utilisation of free amino acids during fermentation and bottle-aging of wine. Am. J. Enol. Vitic., 47, n°3, 313-322.
3. BARRE, P. et al. 1998. La levure de fermentation alcoolique. In : Œnologie, fondements scientifiques et technologiques, C. Flanzy coord., pp. 414-495, Tec & Doc Lavoisier.
4. BRAVDO B., HEPNER Y., LOINGER C., COHEN S. et TABACMAN H., 1984. Effect of crop level on growth, yield and wine quality of a high yielding Carignane vineyard. Am J. Enol. Vitic., 35, n° 4, 247-252.
5. BULTON, R. B., SINGLETON, V.L., BISSON, L.F. et KUNKEE, R.E. 1995. Principles and practices of winemaking. Chapman et Hall ed., New York.
6. CANTAGREL R., SYMONDS P. et CARLES J., 1982. Composition en acides aminés du moût en fonction du cepage et de la ́technologie et son influence sur la qualité du vin. Sci. Alim., 2, 109-142.
7. CASOLI A. et COLAGRANDE O., 1982. Use of High Performance liquid chromatography for the determination of amino acids in sparkling wines. Am. J. Enol. Vitic., 33, n°3, 135-139.
8. GALLANDER J. R, CAHOON G. A. et BEELMAN R.B., 1969. Free amino acids in musts of eight eastern grape varieties. Am. J. Enol. Vitic., 20, n°3, 140-145.
9. GOCKOWIAK H. et HENSCHKE P. A., 1992. Nitrogen composition of grape juice and implications for fermentations : Results of a survey made in N-E Victoria. Austral Grape Grower Winemaker, 340, n°131,133-138.
10. HARVALIA A., DANILATOS N. et VASSILIOU M., 1976. Relation entre la teneur des vins en alcools supérieurs et la teneur des moûts en substances azotées en particulier en acides aminés. Bull. O.I. V., 49, 222-233.
11. HENSCHKE P. A. et JIRANEK V., 1991. Hydrogen sulfide formation during fermentation : Effect of nitrogen composition in model grape must. In : Proceed. Int. symp. on nitrogen in grapes and wines. J. M. Rantz (ed.), pp 172-184, Am. Soc. Enol. Vitic., Davis, CA.
12. HENSCHKE, P.A. and JIRANEK, V. 1992. Yeasts Metabolism of nitrogen compounds. In : Wine microbiology and biotechnology. G. H. Fleet, Ed., pp. 77-164, Harwood Academic Publishers.
13. HEWLET-PACKARD. Amino-Quant, Series II. Operator's Handbook. HP part n°, 01090-90025, Germany, July 1990.
14. HUANG Z. et OUGH C. S., 1989. Effect of vineyard location, varieties and rootstocks on the juice amino acid composition of several cultivars. Am. J. Enol. Vitic., 40, n°2, 135-139.
15. HUANG, Z. et OUGH C. S., 1991. Amino acids profiles of commercial grape juices and wines. Am J. Enol Vitic., 42, n°3, 261-267.
16. JIRANEK V., LANGRIDGE P. et HENSCHKE P.A., 1995a. Regulation of hydrogen sulfide libération in wine-producing Saccharomyces cerevisiae strains by assimilable nitrogen. J. Appl. Environ. Microbiol., 61, 461-467.
17. JIRANEK V., LANGRIDGE P. et HENSCHKE P.A., 1995b. Amino acid and ammonium utilization by saccharomyces cerevisiae wine yeasts from a chemically defined medium. Am. J. Enol. Vitic., 46, n°l, 75-83.
18. KLIEWER W.M., 1970. Free amino acids and other nitrogenous fractions in wine grapes. J Food Sci., 35, 17-21.
19. KUNKEE R. E., 1991. Relationship between nitrogen content of must and sluggish fermentation. In : Proceed. Int. Symp. on Nitrogen in Grapes and Wines. J. M. Rantz (Ed.), pp 148-155, Am. Soc. Enol. Vitic., Davis, CA.
20. MONTEIRO F. et BISSON L., 1991. Amino acid utilization and urea formation during vinification fermentation. Am. J. Enol. Vitic.,42,n°3, 199-208.
21. NYKANEN, L. 1986. Formation and occurrence of flavor compounds in wine and distilled alcoholic beverage Am. J. Enol. Vitic., 37,n°1, 84-96.
22. ORTE P.H., GUITART A. et CACHO J., 1997. Amino acid determination in musts and wines by HPLC after derivation with phenylisothiocyanate. Am. J. Enol. Vitic., 48, n°2, 229-235.
23. OUGH C. S., 1991. Influence of nitrogen compounds in grapes on ethyl carbamate formation in wines. 49n : Proceed. int. symp. on nitrogen in grapes and wines. J. M. Rantz (Ed.), pp 165-171, Am. Soc. Enol. Vitic., Davis, CA.
24. RAPP A. et VERSINI G., 1995. Influence of nitrogen compounds in grapes on aroma compounds of wines. In : The composition of musts influence on stuck fermentations. Lallemand (ed.) pp. 71-82, GEISENHEIM, May 1995.
25. SANDERS E. et OUGH C., 1985. Determination of free amino acids in wine by HPLC. Am. J. Enol. Vitic., 36, n° 1, 43-46.
26. SPAYD S. et ANDERSEN-BAGGE J., 1996. Free amino acid composition of grape juice from 12 Vitis vinifera cultivars in Washington. Am. J. Enol. Vitic., 47, n°4, 389-401.
27. SPONHOLZ W. R., 1991. Nitrogen compounds in grapes and wines. In : Proceed. Int. Symp. on Nitrogen in grapes and wines. J. M. Rantz (Ed.), pp 66-77, Am. Soc. Enol. Vitic., Davis, CA.