Perfil de aminoácidos de los mostos de tres variedades blancas autóctonas de Galicia

  1. Y. Bouzas Cid 1
  2. E. Trigo Córdoba 2
  3. I. Orriols 2
  4. E. Falqué 1
  5. J.M. Mirás Avalos 2
  1. 1 Universidade de Vigo
    info

    Universidade de Vigo

    Vigo, España

    ROR https://ror.org/05rdf8595

  2. 2 Estación de Viticultura e Enoloxía de Galicia (EVEGA–AGACAL)
Revista:
Enoviticultura

ISSN: 2013-6099

Ano de publicación: 2020

Número: 62

Tipo: Artigo

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Outras publicacións en: Enoviticultura

Resumo

Amino acids constitute a source for yeast metabolism and, thus are of paramount importance to wine aroma. Their concentrations in must depend on grape variety. In this work the amino acids profiles of three white grapevine varieties (‘Albariño‘, ‘Godello‘ and ‘Treixadura‘), grown in Galicia over three vintages (2012 to 2014) were characterized using high–performance liquid chromatography. The three varieties were arginine–accumulators. Although the musts from the three varieties showed common major and minor amino acids, the greatest contents were observed for ‘Treixadura‘. Amino acids contents varied among years due to weather conditions. The amino acid profile of each variety could explain part of the differences in the aromatic composition of wines.

Fonte de datos: Dialnet