BIO Web Conf.
Volume 9, 201740th World Congress of Vine and Wine
|Number of page(s)||3|
|Published online||04 July 2017|
Influence of different yeasts on the amino acid pattern of rosé wine
Federal College and Research Center of Pomology and Viticulture, Wienerstraße 74, 3400
a e-mail: Karin.Mandl@weinobst.at
In an experiment with Rosé wine, 27 different commercial yeasts were tested for their influence on the amino acid pattern of the wine. Amino acids are precursors for aromatic substances; therefore a large variation of the amino acid values in the wine was expected. Blaufränkisch grapes with 20° KMW were matured in the cellar with 27 different commercial yeasts. The fermentation was carried out in 34l vessels. The wines were measured for amino acids using an HP 1200 liquid chromatograph and HP-FLD1100 according to Umagat. The wines showed 13.5% alcohol and little residual sugar. The measurement results of the amino acids of the different wines showed large variations. For example, the amount of the amino acid alanine in wine varied from 17 to 138 mg. In particular, the wines of the yeast Pino Type showed the highest amounts of alanine in comparison to the other fermented wines.
© The Authors, published by EDP Sciences 2017
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/).
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