PT  - JOURNAL ARTICLE
AU  - Ana Guitart
AU  - Puri Hernández Orte
AU  - Juan Cacho
TI  - Effect of Different Clarification Treatments on the Amino Acid Content of Chardonnay Musts and Wines
AID  - 10.5344/ajev.1998.49.4.389
DP  - 1998 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 389--396
VI  - 49
IP  - 4
4099  - http://www.ajevonline.org/content/49/4/389.short
4100  - http://www.ajevonline.org/content/49/4/389.full
SO  - Am J Enol Vitic.1998 Jan 01; 49
AB  - This paper deals with the effect of five different clarification treatments applied to must (centrifugation, cold, enzymes, bentonite, and silica gel) on the amino acid content of macerated and non-macerated musts of the Chardonnay variety and the wines obtained from them. In general, treatment with silica gel removed the largest number of amino acids from the must, although this effect was more noticeable in the case of macerated musts. On the other hand, wines obtained from musts clarified with enzymes had the highest concentrations in most of the amino acids studied, independently of whether the musts were macerated or not.