HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Citation Map Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Hagen, K. M. Articles by Edwards, C. G. Search for Related Content PubMed Articles by Hagen, K. M. Articles by Edwards, C. G. Agricola Articles by Hagen, K. M. Articles by Edwards, C. G.

Survey of Biotin, Pantothenic Acid, and Assimilable Nitrogen in Winegrapes from the Pacific Northwest

¹ School of Food Science, Washington State University, Pullman, WA 99164; ² Department of Horticulture and Landscape Architecture, Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA 99350.

^* Corresponding author (email: edwardsc{at}wsu.edu; fax: 509 335-4815)

Winegrape samples were collected from 2001 to 2003 in vineyards located in the Pacific Northwest. Riesling and Chardonnay had lower concentrations of biotin (often <1 µg/L) than did red cultivars. The concentration of pantothenic acid (mean 513 ± 181 mg/L) was lowest in Riesling but highest in Chardonnay. Most samples contained low amounts of yeast assimilable nitrogen (YAN), ranging from 25 to 336 mg/L (mean 124 ± 62 mg/L). While most grape samples had adequate amounts of pantothenic acid for fermentation, many were deficient in biotin or YAN.

Key words: biotin, cultivar, pantothenic acid, nitrogen, Vitis vinifera