Diurnal changes in the concentrations of amino acids in grape juice (Vitis vinifera L.) were
investigated during mid to late ripening over three consecutive years. To avoid the effect of …

The changes in amino acid composition that occur with maturity of the Noble cultivar of the
Vitis rotundifolia Michx.(muscadine) grape were determined by HPLC. Eighteen amino acids …

Amino acid compositions of seven table grape and five wine grape cultivars were analyzed
using liquid chromatography-mass spectrometry at various stages of berry maturation and at …

Amino acids are important primary metabolites and one of the major sources of nitrogen in
grapes. Amino acids also occupy a central junction in grapevine biochemistry and are …

Nitrogen compounds play a key role on grape and wine quality. Their composition in grapes
depends mainly on variety, viticultural management, and terroir, and affects fermentation …

The concentrations of 8 amino acids and of total free amino acids in the juices of 6 table
varieties and 12 wine varieties of grapes were determined at various times during the …

Amino acids are important compounds that occupy a pivotal position in grapevine
metabolism and play a major role in the biological functions of fermentative microbes. The …

The grape berry microclimate is known to influence berry quality. The effects of the light
exposure of grape berry clusters on the composition of berry tissues were studied on the …

Four terroirs where cv. Malvasia Istriana is grown under equal viticultural practices and
climatic conditions, but on different soil types, were studied. Grape juice samples were taken …

Nitrogen plays a key role in the fermentation and secondary metabolites formation. The aim
was to study the influence of vine nitrogen applications on grape amino acid composition …