Ortega-Heras Miriam, Pérez-Magariño Silvia, Del-Villar-Garrachón Vanesa, González-Huerta Carlos, Moro Gonzalez Luis Carlos, Guadarrama Rodríguez Alberto, Villanueva Sanchez Sonia, Gallo González Rubén, Martín de la Helguera Sara
Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería de Castilla y León, Ctra Burgos Km 119, Finca Zamadueñas, 47071, Valladolid, Spain.
J Sci Food Agric. 2014 Aug;94(10):2073-82. doi: 10.1002/jsfa.6526. Epub 2014 Jan 17.
The aim of this study was to determine the effect of three factors directly related to the amino acid content of grapes and their interaction. These three factors were vintage, maturity degree and irrigation. The evolution of amino acid was also assessed during the winemaking along with the effect of maturity and irrigation on the biogenic amine formation. The grapes used for this study were of the Verdejo variety.
The results indicated that there was a strong vintage effect on amino acid content in grapes, which seemed to be clearly related to climatic conditions. The effect of maturity on amino acid content depended on vintage, irrigation and the amino acid itself although it was observed that irrigation caused the increase of most amino acids present in the berry. Irrigation did not affect the evolution of nitrogen compounds during the alcoholic fermentation process but the maturity degree in some of the amino acids tested did so. No direct relationship could be established between irrigation or maturity degree and biogenic amines. However, it should be noted that the biogenic amine content was very low.
Vintage has a strong effect on the amino acid content in grapes which appears to be related to weather conditions. No direct relationship has been found between irrigation or maturity degree and biogenic amines content. Furthermore, it is noted that biogenic amine content found in final wines was very low.
本研究的目的是确定与葡萄氨基酸含量直接相关的三个因素及其相互作用的影响。这三个因素是年份、成熟度和灌溉。同时还评估了酿酒过程中氨基酸的变化以及成熟度和灌溉对生物胺形成的影响。本研究使用的葡萄品种为弗德乔。
结果表明，年份对葡萄中的氨基酸含量有很大影响，这似乎与气候条件密切相关。成熟度对氨基酸含量的影响取决于年份、灌溉以及氨基酸本身，不过可以观察到灌溉会使浆果中大多数氨基酸的含量增加。灌溉在酒精发酵过程中不影响含氮化合物的变化，但某些测试氨基酸的成熟度会产生影响。灌溉或成熟度与生物胺之间无法建立直接关系。然而，应该注意的是，生物胺含量非常低。
年份对葡萄中的氨基酸含量有很大影响，这似乎与天气条件有关。灌溉或成熟度与生物胺含量之间未发现直接关系。此外，值得注意的是，最终葡萄酒中的生物胺含量非常低。
