This Article Full Text (PDF) References Alert me when this article is cited Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via Google Scholar Citing Articles via Scopus Google Scholar Articles by Hernandez Orte, P. Articles by Cacho, J. Search for Related Content Social Bookmarking                   What's this?

Effect of maceration time and the addition of enzymes on the amino acid composition of musts and wines and its influence on wine aroma Influencia del tiempo de maceración y de la adición de enzimas sobre la composición de los aminoácidos de mostos y vinos y su relación con el aroma

Department of Analytical Chemistry, Sciences Faculty, University of Zaragoza, Plaza San Francisco s/n, 50009 Zaragoza, Spain

A. Guitart

Department of Analytical Chemistry, Sciences Faculty, University of Zaragoza, Plaza San Francisco s/n, 50009 Zaragoza, Spain

V. Ferreira

Department of Analytical Chemistry, Sciences Faculty, University of Zaragoza, Plaza San Francisco s/n, 50009 Zaragoza, Spain

J. Gracia

Cellar COVINCA, Longares, Zaragoza, Spain

J. Cacho

Department of Analytical Chemistry, Sciences Faculty, University of Zaragoza, Plaza San Francisco s/n, 50009 Zaragoza, Spain

The purpose of this work is to study the effect of maceration time (with and without pectolitic en zyme addition) on the concentrations of 18 amino acids found in must and wines of the Macabeo grape variety. The presence of enzymes had a significant effect on the relative composition of the amino acids. The maceration process, with or without enzymes, led to a decrease in amino acid con tent after 2 h of maceration. After 2 h the solid parts of the grape released amino acids into the must, with the maximum concentration reached after 6 h. A certain degree of correlation given by principal component analysis was observed between the concentration of valine, isoleucine and histidine present in the musts and the aromatic compounds in the wines related to the metabolism of the fatty acids (hexanoic acid, octanoic acid, ethyl octanoate, hexanoate and decanoate). For the wines, a high corre lation was found between valine and isobutanol and a lower value for valine with isoamyl alcohol and ß-phenyl ethanol.

Key Words: amino acids • must • wine • maceration • enzymes • aroma

Food Science and Technology International, Vol. 4, No. 6, 407-418 (1998)
DOI: 10.1177/108201329800400605


CiteULike    Connotea    Del.icio.us    Digg    Reddit    Technorati    What's this?