Free Amino Acids in Musts of Eight Eastern Grape Varieties

Abstract

Musts from eight American and American-French grape varieties were examined by paper chromatography for free amino acids. Twenty-four amino acids were identified, and nine unidentified ninhydrinpositive compounds were detected. In addition, fifteen amino acids were measured quantitatively. The amino acids occurring in substantial amounts were: alanine, serine, proline, arginine, glutamic acid, threonine, and aspartic acid. Alpha-alanine and serine were the most prominent amino acids in all grape musts. 'Baco # 1' more than the other varieties was characterized by a definite preponderance of most amino acids. In contrast, 'Ontario' was found to contain relatively small amounts of free amino acids.