The Influence of Traditional and Immobilized Yeast on the Amino-Acid Content of Sparkling Wine

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F22%3A43921120" target="_blank" >RIV/62156489:43510/22:43921120 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28110/22:63550839

Result on the web

<a href="https://doi.org/10.3390/fermentation8010036" target="_blank" >https://doi.org/10.3390/fermentation8010036</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/fermentation8010036" target="_blank" >10.3390/fermentation8010036</a>

Result language

angličtina

Original language name

The Influence of Traditional and Immobilized Yeast on the Amino-Acid Content of Sparkling Wine

Original language description

This article focuses on the effect of yeast strains, vintage, and must sugar content on the amino-acid content of sparkling wines produced by the traditional method. In the experiment, the amino-acid concentrations before and after secondary fermentation, depending on the type of yeast used (basic wine without secondary fermentation, wine fermented with immobilized yeast, and wine fermented with classical Champagne yeast) and the sugar content of the must (170, 190, and 210 g per liter), and the vintage (2010 and 2011), were evaluated. Concentrations of 20 free amino acids in 18 wine variants were analyzed by ion-exchange liquid chromatography with postcolony ninhydrin derivatization and photometric detection. Results of the study show an increase in all the amino acids represented, except ornithine, after secondary fermentation. The average content of each amino acid in the basic wine, wine fermented with immobilized yeast, and wine fermented with classical Champagne yeast was higher in the variant where classical yeast was used. In this variant, the concentrations of alanine, glutamic acid, lysine, arginine, phenylalanine, valine, and glycine were almost twice as high as in the other variants. A higher proportion of most amino acids was observed in the year 2011; only for amino acids lysine, leucine, phenylalanine, tyrosine, ornithine, histidine, and methionine was a higher concentration observed in the year 2010. A higher concentration of released amino acids was also observed in wine produced from must with a higher sugar content (21 degrees NM).

Czech name

—

Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

<a href="/en/project/EF16_017%2F0002334" target="_blank" >EF16_017/0002334: Research Infrastructure for Young Scientists</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Fermentation

ISSN

2311-5637

e-ISSN

2311-5637

Volume of the periodical

8

Issue of the periodical within the volume

1

Country of publishing house

CH - SWITZERLAND

Number of pages

13

Pages from-to

36

UT code for WoS article

000747438600001

EID of the result in the Scopus database

2-s2.0-85123932062