RT Journal Article
SR Electronic
T1 Winemaking from Koshu Variety by the <em>sur lie</em> Method: Change in the Content of Nitrogen Compounds
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 312
OP 318
DO 10.5344/ajev.1994.45.3.312
VO 45
IS 3
A1 Kazuyuki Ari'Izumi
A1 Yumiko Suzuki
A1 Izumi Kato
A1 Yoshiaki Yagi
A1 Ken'Ichi Otsuka
A1 Michikatsu Sato
YR 1994
UL http://www.ajevonline.org/content/45/3/312.abstract
AB Newly fermented wine from the Koshu, the traditional white variety in Japan, was stored in contact with the lees for several months, and the changes in the content of nitrogen compounds were investigated. The total nitrogen content in the wine rapidly increased in the first month of storage, while the content of proteins decreased rapidly during the same period. As aging proceeded, a slow increase in the content of total nitrogen and a slow decrease in that of proteins were noted. Amino acids, particularly aspartic acid, histidine, and lysine, significantly increased until the fourth month. The increase in the content of total nitrogen seemed to be ascribed to release of intracellular amino acids from sedimented yeast cells. The increase of total nitrogen and amino acid content may contribute to the taste and flavor of the wines produced by the so-called sur lie method.