Amino acid composition of some grape juices (Vitis vinifera L.) from Croatia
Free amino acids in grape juice are important as nitrogen source for yeast strains during alcoholic fermentation. The aim of this research was to determine amino acid profiles in musts from nine grapevine cultivars (six white and three red). The cultivars were located in a homogeneous soil and clima...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Zadružna Štampa d.d.
2023-07-01
|
| Series: | Glasnik Zaštite Bilja |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/clanak/442273 |
| _version_ | 1797353490847105024 |
|---|---|
| author | Snježana Jakobović Ana-Marija Jagatić Korenika Mario Jakobović Hrvoje Hrvojčec Igor Palčić |
| author_facet | Snježana Jakobović Ana-Marija Jagatić Korenika Mario Jakobović Hrvoje Hrvojčec Igor Palčić |
| author_sort | Snježana Jakobović |
| collection | DOAJ |
| description | Free amino acids in grape juice are important as nitrogen source for yeast strains during alcoholic fermentation. The aim of this research was to determine amino acid profiles in musts from nine grapevine cultivars (six white and three red). The cultivars were located in a homogeneous soil and climatic zone of Bilogora growing hill (West continental region, Prigorje–bilogora subregion), grown on the same training system. The experiment was conducted in vintage 2015. The results showed significant influence of grape cultivar on the amino acids composition in musts of white and red grape cultivars. Arginine was dominant in most analyzed varieties of amino acids. The highest concentration of arginine in white cultivars was measured in Chardonnay must (470.18 mg/L) and in red cultivar must from Saint Laurent (280.65 mg/L). Statistically significant difference was also found in the total amino acid composition of white and red cultivars. The highest concentration of total amino acids in white cultivars was determined in Manzoni juice (1639.51 mg/L) and among the red cultivars in Pinot noir juice (1173.12 mg/L). |
| first_indexed | 2024-03-08T13:31:49Z |
| format | Article |
| id | doaj.art-be6761198a704c22876940daeb057627 |
| institution | Directory Open Access Journal |
| issn | 0350-9664 2584-3265 |
| language | English |
| last_indexed | 2024-03-08T13:31:49Z |
| publishDate | 2023-07-01 |
| publisher | Zadružna Štampa d.d. |
| record_format | Article |
| series | Glasnik Zaštite Bilja |
| spelling | doaj.art-be6761198a704c22876940daeb0576272024-01-17T08:13:58ZengZadružna Štampa d.d.Glasnik Zaštite Bilja0350-96642584-32652023-07-014644453Amino acid composition of some grape juices (Vitis vinifera L.) from CroatiaSnježana Jakobović0Ana-Marija Jagatić Korenika1Mario Jakobović2Hrvoje Hrvojčec3Igor Palčić4The Institute for Scientific and Artistic Work, Croatian Academy of Sciences and Arts in Požega, Croatia Faculty of Agriculture, University of Zagreb, CroatiaPolytechnic in Požega, CroatiaConer winery, Jabučeta, CroatiaInstitute of Agriculture and Tourism, Poreč, CroatiaFree amino acids in grape juice are important as nitrogen source for yeast strains during alcoholic fermentation. The aim of this research was to determine amino acid profiles in musts from nine grapevine cultivars (six white and three red). The cultivars were located in a homogeneous soil and climatic zone of Bilogora growing hill (West continental region, Prigorje–bilogora subregion), grown on the same training system. The experiment was conducted in vintage 2015. The results showed significant influence of grape cultivar on the amino acids composition in musts of white and red grape cultivars. Arginine was dominant in most analyzed varieties of amino acids. The highest concentration of arginine in white cultivars was measured in Chardonnay must (470.18 mg/L) and in red cultivar must from Saint Laurent (280.65 mg/L). Statistically significant difference was also found in the total amino acid composition of white and red cultivars. The highest concentration of total amino acids in white cultivars was determined in Manzoni juice (1639.51 mg/L) and among the red cultivars in Pinot noir juice (1173.12 mg/L).https://hrcak.srce.hr/clanak/442273free amino acidargininetotal amino acidgrape juice |
| spellingShingle | Snježana Jakobović Ana-Marija Jagatić Korenika Mario Jakobović Hrvoje Hrvojčec Igor Palčić Amino acid composition of some grape juices (Vitis vinifera L.) from Croatia Glasnik Zaštite Bilja free amino acid arginine total amino acid grape juice |
| title | Amino acid composition of some grape juices (Vitis vinifera L.) from Croatia |
| title_full | Amino acid composition of some grape juices (Vitis vinifera L.) from Croatia |
| title_fullStr | Amino acid composition of some grape juices (Vitis vinifera L.) from Croatia |
| title_full_unstemmed | Amino acid composition of some grape juices (Vitis vinifera L.) from Croatia |
| title_short | Amino acid composition of some grape juices (Vitis vinifera L.) from Croatia |
| title_sort | amino acid composition of some grape juices vitis vinifera l from croatia |
| topic | free amino acid arginine total amino acid grape juice |
| url | https://hrcak.srce.hr/clanak/442273 |
| work_keys_str_mv | AT snjezanajakobovic aminoacidcompositionofsomegrapejuicesvitisviniferalfromcroatia AT anamarijajagatickorenika aminoacidcompositionofsomegrapejuicesvitisviniferalfromcroatia AT mariojakobovic aminoacidcompositionofsomegrapejuicesvitisviniferalfromcroatia AT hrvojehrvojcec aminoacidcompositionofsomegrapejuicesvitisviniferalfromcroatia AT igorpalcic aminoacidcompositionofsomegrapejuicesvitisviniferalfromcroatia |