Abstract
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 contents of two grape varieties grown on nine different rootstocks in the Santa Ynez Valley were analyzed for the effects of rootstock on the juice amino acid composition. Key grape amino acids prior to fermentation and at the end of fermentation were related to fermentation times of Chardonnay juices from two different locations.
- Copyright 1989 by the American Society for Enology and Viticulture
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Vol 40 Issue 2
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