Abstract
The amino acid content was determined in two types of sherry wines, fino and oloroso. These compounds were also determined in young unfortified wines, used as starting material and at intervals during the various aging procedures under study. The amino acid proline, initially present at a concentration of 4 to 6 mM and accounting for ca 50% of the total amino acids, fell continuously throughout the aging procedure and also during the preparation of the fino wines. It fell to a value of ca 1 mM at the end, constituting just 20% of the total amino acids. This is probably the result of its preferential consumption by the yeast film present during the aging of the wine in oak wood butts. In oloroso wines, there is a slight increase in proline at the end of their physico-chemical aging in oak wood butts.
- Received August 1989.
- Copyright 1990 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.