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

Ünal, Mustafa; Şener, Aysun; Şen, Kemal; Yılmaztekin, Murat

doi:10.3906/tar-1412-82

Cited by 12 publications

(4 citation statements)

References 39 publications

(40 reference statements)

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“…While the AA profiles mostly fell within the ranges reported in the literature, 28 their concentrations varied significantly across the vintages. Since seasonal conditions are known to affect their accumulation, 29 , 30 weather data were explored. The last year of the trial was characterised by mildly higher average temperatures (Supporting Information, Table S4 ) and a low accumulation of AAs.…”

Section: Discussionmentioning

confidence: 99%

Atypical ageing defect in Pinot Blanc wines: a comparison between organic and conventional production management systems

et al. 2022

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BACKGROUND Atypical ageing (ATA) is an aroma defect that occurs in white wines and entails a loss of varietal aromas as well as scents of wet mop, shoe polish and dish rag. 2‐Aminoacetophenone (2AAP) – a degradation product of indole‐3‐acetic acid (IAA) – has been described as the main odour‐active compound and chemical marker responsible for this off‐flavour. A stress reaction in the vineyard triggered by climatic, pedological and viticultural factors can ultimately cause ATA development in wines and remarkably affect wine quality. The aim of this research was to investigate the influence of three grapevine management systems on the occurrence of ATA. The experiments were carried out on Pinot Blanc grape samples from vines cultivated using one conventional and two organic approaches. The management systems mainly differed for the fertilisation regime and the weed control. RESULTS The amino acid profiles as well as 2AAP and its precursors were quantified in musts and wines using ultra‐high‐performance liquid chromatography coupled to a high‐resolution mass spectrometer. The results showed the existence of a strong vintage effect, while no influence of the use of different agronomic systems was observed. CONCLUSION The study revealed that an efficient implementation of different grapevine production systems did not affect ATA development in Pinot Blanc wines. This finding is of great relevance for winegrowers and winemakers as it demonstrates that a well‐planned organic management system correctly adjusted to the climatic conditions does not pose a threat towards the development of ATA‐related compounds in wine. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Discussionmentioning

confidence: 99%

Atypical ageing defect in Pinot Blanc wines: a comparison between organic and conventional production management systems

et al. 2022

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“…Cecchini et al(2006) investigated the amino acid composition of musts from seven Italian cultivars and found significant differences in the total amino acids content between the cultivars and the authors suggest using this as a differentiation index between varieties from the same region. Significant differences in individual and the total amino acids between cultivars were also found by Umit Unal et al (2015).…”

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confidence: 73%

Aminokiselinski sastav mošta nekih sorata vinove loze (Vitis vinifera L.) Hrvatske

Jakobović

Korenika

Jakobović

et al. 2023

Glas. zašt. bilja (Online)

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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).

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“…Meanwhile, the different contents of tyrosine in the two wines may be linked to the grape varieties, ripening degrees, climates, and geographical origins [11]. Wide differences in tyrosine values in white wines have been reported in the scientific literature and are mainly linked to the grape variety [12,13]. Concerning the impact of acidification on the amino acid contents, significant differences were found for eleven amino acids in the Falanghina wines and five amino acids in the Bombino wines (Tables 4 and 5).…”

Section: Analytical Parameters and Buffering Capacitymentioning

confidence: 99%

Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines

Domizio,

Luciano,

Marino

et al. 2023

Molecules

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Climate change is causing a significant decrease in the total acidity of grapes and related wines. This represents a serious issue for sparkling wine production. Consequently, before the second fermentation, the acidification of base wines is often necessary. However, the impacts of the most important organic acids on the foam properties of sparkling wines are not yet well known. The impacts of the addition of tartaric, malic, citric, and lactic acid on the quality of Falanghina and Bombino sparkling wines were evaluated. Analyses were performed soon after the second fermentation and one year after aging sur lees. The addition of each different organic acid to the two base wines resulted in significant changes in the sparkling wines not only in terms of pH, titratable acidity, and buffering capacity but also in the content of total amino acids and, in some cases, in the height of the foam and its stability over time. For both grape varieties, acidified wines showed a lower content of total amino acids in comparison with the control wines. The addition of lactic acid determined a higher persistency of the foam even after one year of aging sur lees only in Falanghina wines. The results obtained herein highlight the importance of organic acids and the pH of the base wines for the content of amino acids in sparkling wines. No strict correlation between organic acid addition and the foamability of wines was observed.

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

Cited by 12 publications

References 39 publications

Atypical ageing defect in Pinot Blanc wines: a comparison between organic and conventional production management systems

Atypical ageing defect in Pinot Blanc wines: a comparison between organic and conventional production management systems

Aminokiselinski sastav mošta nekih sorata vinove loze (Vitis vinifera L.) Hrvatske

Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines

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