Changes in amino acids during the alcoholic fermentation of grape juice at different temperatures.

  1. Lopez, R. 1
  2. Santamaria, P. 1
  3. Gutierrez, A.R. 3
  4. Iñiguez, M. 2
  1. 1 Servicio de Investigación y Desarrollo Tecnológico Agroalimentario de La Rioja
    info

    Servicio de Investigación y Desarrollo Tecnológico Agroalimentario de La Rioja

    Logroño, España

  2. 2 Estac. Enológica de Haro, La Rioja, Spain
  3. 3 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

Mostrar afiliacións +
Revista:
Sciences des Aliments

ISSN: 0240-8813

Ano de publicación: 1996

Volume: 16

Número: 5

Páxinas: 529-535

Tipo: Artigo

SCOPUS: 2-s2.0-0030506134 GOOGLE SCHOLAR

Outras publicacións en: Sciences des Aliments

Resumo

The effect of fermentation temperature of grape juice on the utilization of assimilable nitrogen was investigated. Temperature influenced amino acid consumption by yeasts during fermentation. The most abundant amino acids in the juice, except proline, were utilized rapidly from the beginning of fermentation, and more rapidly at high than at low temperatures. Higher postfermentation levels of most amino acids occurred at low temperatures than at high temperatures. The weaker assimilation of amino acids at low fermentation temperatures was consistent with a slow rate of fermentation.