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Am. J. Enol. Vitic. 50:3:253-258 (1999)
Copyright © 1999 by the American Society for Enology and Viticulture.
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Some Observations About the Correlation Between the Amino Acid Content of Musts and Wines of the Chardonnay Variety and Their Fermentation Aromas

Ana Guitart 1, Puri Hernández Orte 1, Vicente Ferreira 1, Cristina Peña 2, and Juan Cacho 1

1 Department of Analytical Chemistry, Science Faculty, University of Zaragoza, Pza. San Francisco s/n, 50009, Zaragoza, Spain
2 Compañía Vitivinicola Aragonesa S. A., Barbastro, Huesca, Spain.

qanal{at}posta.unizar.es

The relationship between the amino acid contents of 12 Chardonnay musts with those of the wines made with them and with the volatile compounds present in the wines, has been studied by several statistical techniques. The study reveals that there is a close relationship between the amino acid content of the musts and the levels in the wines of cis-3-hexenol, bencyl alcohol, and fatty acids and their ethyl esters, while the levels of fusel alcohols and fatty iso-acids of the wines are independent or slightly anticorrelated with the must amino acid content. Regarding the wine amino acid composition, phenylalanine and threonine are correlated with fusel alcohols and related compounds, isoleucine and phenylalanine with fatty acids and their ethyl esters, while volatile compounds formed by lactic bacteria are higher in those wines with a higher content in amino acids.

Key words: amino acids, aromas, must, wine, Chardonnay

Submitted on June 3, 1998
Revised on February 10, 1999






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Copyright © 1999 by the American Society for Enology and Viticulture.