Änderungen des Aminosäuregehaltes während der Schaumweinbildung

Authors

  • F. Malík
  • J. Šajbidor
  • Viola Buchtová
  • E. Minárik

DOI:

https://doi.org/10.5073/vitis.1995.34.185-188

Keywords:

amino acid, secondary fermentation, sparkling wine

Abstract

Die Änderung des Aminosäurengehaltes in Sektproben wurde 2, 12 und 24 Monate nach Beginn der Flaschengärung untersucht. Zum Start der sekundäen Gärung wurden zwei ethanoltolerante Saccharomyces cerevisiae - Stämme und drei aktive Trockenhefepräparate verwendet. Nach zwei Monaten konnte ein Konzentrationsrückgang des Großteils der Aminosäuren festgestellt worden. Nur Phenylalanin und Histidin batten zugenommen. Nach 12 Monaten war die Konzentration von Serin, Glycin, Alanin und Valin herabgesetzt, Prolin dagegen angereichert, ebenso wie Leucin und Histidin. Nach zwei Jahren war der Gehalt an Thyrosin, Histidin und Lysin, Leucin und Isoleucin erhöht, während eine Tendenz zur Verringerung der Konzentration von Prolin, Valin und Arginin registriert wurde. Die essentielle Aminosäure Methionin war nach 24 Monaten in allen Sektproben verbraucht.

Changes of the amounts of amino acids during sparkling wine production

Changes of the amino acid content after 2, 12 and 24 months in sparkling wine samples have been investigated. Two liquid and three active dry wine yeast preparations of Saccharomyces cerevisiae strains were used for the secondary fermentation. After two months a decrease of most amino acids was observed, only the histidine content was increased. The concentration of serine, glycine, alanine and valine decreased after 12 months. In this phase, on the other hand, the proline, leucine and histidine contents increased. After two years the content of thyrosine, histidine and lysine as well as leucine and isoleucine in sparkling wines raised, while proline, valine and asparagine showed a decrease compared with the initial concentrations. The essential amino acid methionine was utilized in all sparkling wine samples after 24 months.

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Published

2015-08-14

Issue

Vol. 34 No. 3 (1995): Vitis

Section

Article

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