3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
tation, the gradual decrease was noticed, falling down to
412.92 mg dm –3 . The continous fermentation proces caused
their decrease to 289.64 mg dm –3 (Fig. 1.). The content of
some amino acids, e.g. of Asp, Thr, Ser, Glu, Gln, Val, Ile,
Leu, Ala, GABA, Orn, His and Arg revealed exactly the same
decreasing trend as described above, whereas the content of
Asp, Thr, Ser, Glu, Gln, Ala, Leu and Ile decreased after seven
days of fermentation practically to zero.
In the so-obtained young wine, the total amino acids
content was found to be 313.38 mg dm –3 . Proline was identified
as the most abundant of them (113.86 mg dm –3 ), followed
by cysteine (47.18 mg dm –3 ) and citrulline (18.32 mg dm –3 ).
Majority of amino acids identified in young wine reached
the concentration level of 3–15 mg dm –3 , with the exception
only for Tyr, Ser and Phe with the concentration lower than
3 mg dm –3 .
In the sample prepared by inoculated fermentation,
a rapid decrease of total amino acids concentration from
1,578.25 mg dm –3 to 567.37 mg dm –3 was observed right at
the begining of the fermentation process. During the next
four days, only slow decrease of the amino acids content was
detected, as also depicted on Fig. 1.
The same amino acids as in the case of spontaneous fermentation
were found to influence the decrease of the total
FAA content. On the other hand, the concentration of Asp,
Tyr, Gly, Lys, Orn and EA amino acids remained practically
unaffected by the fermentation.
Total amino acids content in young wine after twenty
four days of fermentation was 358.13 mg dm –3 (Fig. 1.,
Fig. 2.).
The results obtained are in good agreement with the
amino acid values determinated in other wine varieties and
viticultural regions 15,22 .
Conclusions
Twenty-three different amino acids were positively
identified in Grüner Veltliner white wine. For the first time,
the dependence of the amino acids’ profile on wine-making
s802
technologies is presented. The type of fermentation influences
also the concentration of amino acids. This approach could
be effectively used for the classification and identification of
wines.
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