Study on Egyptian Fresh and Aged Wines. Ii. Total Nitrogen and Amino Acids Content of Wines of Three Vintages

Abstract

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.