THE AMINO ACIDS CONTENT IN GRAPE BY-PRODUCTS FROM SLOVAKIA AND AUSTRIA
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F23%3A43907879" target="_blank" >RIV/60076658:12220/23:43907879 - isvavai.cz</a>
Result on the web
<a href="https://office2.jmbfs.org/index.php/JMBFS/article/view/3477" target="_blank" >https://office2.jmbfs.org/index.php/JMBFS/article/view/3477</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.55251/jmbfs.3477" target="_blank" >10.55251/jmbfs.3477</a>
Alternative languages
Result language
angličtina
Original language name
THE AMINO ACIDS CONTENT IN GRAPE BY-PRODUCTS FROM SLOVAKIA AND AUSTRIA
Original language description
The aim of the experiment was to determine the amino acid content in 3 grape varieties by-products (bunch, pomace, stem) from Austria (AT) and Slovakia (SK). In total, 54 samples from 3 varieties Zweigelt (ZG), Pinot Blanc (PB) and Green Veltliner (GV) white skinned from 6 different locations (Nitra and Vienna wine region) of Vitis vinifera sp. were analysed. In each variety the amino acids composition was determined for the whole grape (bunch) and by-products of wine industry (pomace, stems). Samples of grape by-products were freeze dried, homogenized and analysed for amino acids concentration using amino acid analyzer AAA 400 (Ingos, Prague). Descriptive statistics (means, standard error of mean, minimum maximum), differences between varieties (Tukey test, p < 0.05) using One-way ANOVA and differences between the countries with independent samples T-test (p < 0.05) by IBM SPSS v. 20.0 were generated. After the amino acid analysis in grape bunch, pomace and stem in general the highest content of glutamic and aspartic acid was found. However, the grape pomace amino acid content is highly variable and statistically different between the varieties and countries. In contrary, lower variability in amino acids content between the varieties was found in grape stem. However, similar pattern in amino acids with the lowest content between the countries and varieties in grape by-products was observed. Finally, low content of Cysteine, Methionine, Histidine and Proline was found.
Czech name
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Czech description
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Classification
Type
J<sub>ost</sub> - Miscellaneous article in a specialist periodical
CEP classification
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OECD FORD branch
40401 - Agricultural biotechnology and food biotechnology
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES
ISSN
1338-5178
e-ISSN
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Volume of the periodical
12
Issue of the periodical within the volume
6
Country of publishing house
SK - SLOVAKIA
Number of pages
4
Pages from-to
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UT code for WoS article
000950583100001
EID of the result in the Scopus database
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