ArticleFoods (Basel, Switzerland)2020
Amino Acid Profiles to Differentiate White Wines from Three Autochtonous Galician Varieties.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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6 citing papers in PubMed.
- Volatile Profile in Greek Grape Marc Spirits with HS-SPME-GC-MS and Chemometrics: Evaluation of Terroir Impact.ACS omega · 2023Article
- The Southern European Atlantic Diet and Its Supplements: The Chemical Bases of Its Anticancer Properties.Nutrients · 2023Review
- Article
- Biochemical Traits,Foods (Basel, Switzerland) · 2022Article
- Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines.Molecules (Basel, Switzerland) · 2022Article
- Evolution of the Aroma of Treixadura Wines during Bottle Aging.Foods (Basel, Switzerland) · 2020Article
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5 authors.
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Abstract
Amino acids play a relevant role in wine quality and can allow for classifying wines according to the variety. In this work, the amino acid contents of Albariño, Godello, and Treixadura wines, three autochthonous varieties from Galicia (NW Spain), were determined. During three consecutive vintages, these varieties were grown on the same vineyard and were harvested at optimum maturity, and the wines were elaborated following the same enological protocol. The identification and quantification of the primary amino acids were carried out by high-performance liquid chromatography with photodiode array detection, after a derivatization. Amino acid contents in these white varieties were within the range of values reported for other European wines, but Treixadura wines showed the highest concentrations, while wines from the Albariño variety showed the lowest contents. Apart from proline, whose concentrations were caused by yeast release, the most abundant amino acids were aspartic acid, glutamic acid, lysine, arginine, asparagine, alanine, and histidine. Principal component analysis separated wines by variety according to their amino acid contents.
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