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.
- Copyright 1979 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.
Vol 30 Issue 4
