Influence of Biotechnology Techniques of Wine Production on Concentrations of Amino Acids and Biogenic Amins

Shirshova, Anastasia Aleksandrovna; Ageyeva, Natalia Mikhailovna; Prakh, A. V.; Redka, Vitaly Mikhailovich

doi:10.30679/2219-5335-2021-4-70-336-345

Cited by 1 publication

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“…In addition, many scientists note a correlation between the arginine synthesis and the accumulation of soluble solids during the ripening of this variety berries. A team of researchers [1,2,8,9] studied the evolution of amino acids and ammonium ion during the ripening of grapes in different varieties and growing systems (organic and conventional). It was reported that the technological maturity of the grapes coincided with the maximum content of nitrogen compounds.…”

Section: Resultsmentioning

confidence: 99%

Determination of the oenological maturity of dark-berry grape varieties based on sensory analysis and amino acid profile

Prakh,

Redka,

Sheludko

et al. 2023

BIO Web of Conferences

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In this work, the harvest date was determined based on the organoleptic characteristics of the Kurchansky and Granatovy grape varieties. At the same time, the appearance, aroma, and taste of berries, as well as the condition of the skin, pulp, and color of seeds were evaluated. The dynamics of the main yeast-consumed amino acids, as well as proline, were analyzed, considering that the degree of berries ripening affects the nitrogen profile and, as a consequence, the aromatic composition of grapes and the taste characteristics of the future wine. A correlation was obtained between the organoleptic parameters determined in berries and in the wine samples obtained from them. It was found that grape ripening has a noticeable effect on the composition of the wine, and allows to establish further the key parameters that need to be considered in the berry during ripening to determine the optimal harvest date.

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Section: Resultsmentioning

confidence: 99%