RT Journal Article SR Electronic T1 Study on Egyptian Fresh and Aged Wines. Ii. Total Nitrogen and Amino Acids Content of Wines of Three Vintages JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 272 OP 274 DO 10.5344/ajev.1979.30.4.272 VO 30 IS 4 A1 A. G. Sachde A1 E. M. El-Zalaki A1 A. M. El-Tabey A1 S. A. Abo-Donia YR 1979 UL http://www.ajevonline.org/content/30/4/272.abstract AB Total nitrogen, amino nitrogen, nonamino nitrogen, and amino acids content was determined in 10 brands of Egyptian wine of three vintages. The brands represented three dry white wines, three semi-sweet white wines, and four dry red wines. Most of the total nitrogen content was in the form of amino nitrogen rather than nonamino nitrogen. The amino acids content of wine confirms the same trend observed with the amino nitrogen content. No defined trend could be detected for the quantitative sequence of amino acids in wines of different brands and vintages. Proline constituted 43.6-64.3 and 30.8-53.4% of the amino nitrogen and total nitrogen, respectively.