Free amino acid concentrations in juice of 12 Vitis vinifera cultivars grown in the Columbia
and Yakima Valley appellations of Washington state were monitored from 1986 to 1990 for a …

The analysis of over 300 commercial juice samples for amino acids from grape varieties
grown and/or processed in 1988 in Napa valley or Carneros are summarized. The amino …

The changes in concentration of the free and total amino acids and other chemical
constituents of three commercially important Vitis labruscana grape varieties during …

Several grape varieties grown in Napa Valley and Davis and certain samples from other
locations were analyzed for amino acids at the beginning of fermentation. Amino acid …

The concentration of eight free amino acids, total nitrogen, amino‐acid fraction nitrogen, and
nonamino‐acid‐fraction nitrogen in the juices of 26 red‐and 23 white‐wine varieties of …

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 …

The significance of amines and amino acids in wine, and the most recent techniques for their
determination and quantification, are summarized. Liquid chromatography is by far the most …

Chardonnay grapes from a rootstock trial in the Murray Valley region of South Australia were
sampled for two seasons and concentrations of free amino acids in grape extract ('juice') …

The concentration of 18 free α-amino acids and total α-amino acid nitrogen in musts and
total nitrogen in seeds, skins, and must of the Tempranillo variety was determined from the …

Low levels of yeast assimilable nitrogenous compounds (YANC) in grape juice have been
associated with sluggish or stuck fermentations. In contrast, excessive levels may lead to the …