Free amino acid profiles from ‘Pinot noir’ grapes are influenced by vine N-status and sample preparation method

Lee, Jungmin; Schreiner, R. Paul

doi:10.1016/j.foodchem.2009.06.045

Cited by 45 publications

(74 citation statements)

References 25 publications

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“…Also, N concentration in must increased under a leguminous cover crop and decreased under a grain cover crop both with respect to conventional tillage in cultivars Chardonnay and Sauvignon blanc (Fourie et al 2007b). Besides this, Lee and Schreiner (2010) found that in cv. Pinot noir, lower N supplies reduced the YAN content in grapes.…”

Section: Discussionmentioning

confidence: 80%

“…Riesling by Linsenmeir et al (2008). Lee and Schreiner (2010) showed that only GLU, GLN, TRP, and HYP were not affected by N supply in cv. Pinot noir.…”

Section: Discussionmentioning

confidence: 95%

“…Ammonia concentration was calculated by subtraction from the YAN content, the individual primary free amino acids, as recommended by Lee and Schreiner (2010) that can be easily utilized by yeast (all individual free amino acids excluding HIS and PRO).…”

Section: Hplc Analysis Of Free Amino Acids and Yan Determinationmentioning

confidence: 99%

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Influence of two different cover crops on soil N availability, N nutritional status, and grape yeast-assimilable N (YAN) in a cv. Tempranillo vineyard

et al. 2015

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Aim The aim was to study the effects of two different cover crops (leguminous versus gramineous) on soil NO 3 − -N availability, grapevine N status, and yeastassimilable N (YAN) and amino acid profile in the must of a cv. Tempranillo vineyard from La Rioja (Spain) over 3 years.Methods Three treatments were established: gramineous (barley) and leguminous (Persian clover) cover crops and conventional tillage. Soil total N and extractable NH 4 + -N at bloom, soil NO 3 − -N content from budbreak to postharvest, leaf N content at bloom, and free amino acids and ammonia in must were monitored.Results Each year, the barley cover crop treatment had lower soil NO 3 − -N than tillage, while the clover treatment showed lower soil NO 3 − -N than tillage in 2009 and showed higher values in 2010 and 2011. In 2011 leaf N content, yeastassimilable N (YAN), and some amino acids in the grapes were lower in barley cover crop treatment thus affecting the amino acid profile. Meanwhile, the clover cover crop did not have these effects. Furthermore, relationships between leaf N content and various amino acids were also found.Conclusions With the barley cover crop treatment, soil N availability decreased from the first year of the experiment, provoking a decrease in N grapevine status and in content of YAN and various amino acids at the third year. In contrast, clover cover crop maintained N grapevine status, YAN, and amino acid profile similar to conventional tillage. Therefore, our study shows how soil N can be managed both within a year and from year to year when two different cover crops are sown and how the grapevine N nutritional status and YAN content and amino acid profile can be modified in the must.

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Section: Discussionmentioning

confidence: 80%

“…Riesling by Linsenmeir et al (2008). Lee and Schreiner (2010) showed that only GLU, GLN, TRP, and HYP were not affected by N supply in cv. Pinot noir.…”

Section: Discussionmentioning

confidence: 95%

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Influence of two different cover crops on soil N availability, N nutritional status, and grape yeast-assimilable N (YAN) in a cv. Tempranillo vineyard

et al. 2015

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“…Many factors affect the amino acid composition of musts, mainly the grape cultivar used, weather conditions and viticultural practices (Hernández-Orte et al, 1999;Lee and Schreiner, 2010;Garde-Cerdán et al, 2014;Ortega-Heras et al, 2014). Grape variety is the most important determinant of the type and concentrations of amino acids that accumulate in the grape berry (Kliewer, 1970;Stines et al, 2000).…”

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confidence: 99%

Amino Acids Profile of Two Galician White Grapevine Cultivars (Godello and Treixadura)

Bouzas-Cid

Falqué²,

Orriols³

et al. 2015

Ciência Téc. Vitiv.

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SUMMARYAmino acids constitute a source for yeast metabolism and, thus are of paramount importance to wine flavour and aroma. Their concentrations in must depend greatly on grape variety. The aim of this work was to describe the amino acids profile of two white grapevine varieties: 'Godello' and 'Treixadura', produced in Galicia (NW Spain). The study was carried out over two consecutive vintages (2012 and 2013). Amino acids profiles of the musts were determined using HPLC. Although the musts from the two varieties presented common major and minor amino acids, the greatest contents were observed for 'Treixadura'. 'Godello' and 'Treixadura' varieties were arginine-accumulators, since this was the amino acid found at the highest level in the musts from the two cultivars. Amino acids contents were higher in 2012 than in 2013, likely due to climate differences between years. RESUMOOs aminoácidos constituem uma fonte para o metabolismo das leveduras e são de suma importância para o sabor e o aroma do vinho. As suas concentrações no mosto dependem grandemente da variedade de videira. O objetivo deste trabalho foi descrever o perfil de aminoácidos de duas variedades brancas de videira: 'Godello' e 'Treixadura', produzidas na Galiza (Noroeste de Espanha). O estudo foi realizado em duas vindimas consecutivas (2012 e 2013). Os perfis de aminoácidos dos mostos foram determinados utilizando HPLC. Os mostos das duas variedades apresentaram maiores e menores aminoácidos comuns, sendo observadas maiores concentrações na 'Treixadura'. No mosto das variedades 'Godello' e 'Treixadura' o aminoácido predominante foi a arginina. As concentrações de aminoácidos foram maiores em 2012 do que em 2013, provavelmente devido a diferenças climáticas entre anos.

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“…Winemaking practices also influence the nitrogen content of must. For example, nitrogen content increases with slow pressing and skin maceration (Ribereau-Gayon, 2006;Fugelsang and Edwards, 2007;Garde-Cerdan and Ancin-Azpilicueta, 2008;Lee and Schreiner, 2010;Moreira et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Seasonal variation in amino acid and phenolic compound profiles of three Turkish white wine grapes

Ünal¹,

Şener²,

Şen³

et al. 2015

Turk J Agric For

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p-coumaric acid and ferulic acid (Jackson, 2008). The phenolic content of grapes is affected by soil composition, cultivar, climate, cultivation practices, exposure to diseases, and degree of maturation. Grape phenolics are mainly distributed in the skin, stem, leaf, and seed of the grape. Phenolic compounds have beneficial effects on human health. Due to their biological Abstract: Changes in amino acids and phenolic compounds in Emir, Narince, and Sultaniye grapes were monitored by high-performance liquid chromatography for two consecutive seasons. Seasonal and varietal variations in amino acid content were observed among the cultivars. Arginine, histidine, and alanine were the most prominent amino acids in all 3 cultivars in both years, with arginine being the highest found in the Sultaniye cultivar, varying between 910 and 955 mg/L. The phenolic contents also showed seasonal and varietal variations. Of the phenolic compounds identified, catechin was the most abundant in all three cultivars, with the highest found in Narince ranging between 106 and 109 mg/kg. Procyanidin B1 and gallic acid were the second most prominent.

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Free amino acid profiles from ‘Pinot noir’ grapes are influenced by vine N-status and sample preparation method

Cited by 45 publications

References 25 publications

Influence of two different cover crops on soil N availability, N nutritional status, and grape yeast-assimilable N (YAN) in a cv. Tempranillo vineyard

Influence of two different cover crops on soil N availability, N nutritional status, and grape yeast-assimilable N (YAN) in a cv. Tempranillo vineyard

Amino Acids Profile of Two Galician White Grapevine Cultivars (Godello and Treixadura)

Seasonal variation in amino acid and phenolic compound profiles of three Turkish white wine grapes

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