ADDITION OF AMINO ACIDS TO GRAPE JUICE OF THE MAUZAC VARIETY: EFFECT ON AROMA PRODUCTION DURING ALCOHOLIC FERMENTATION

L. Benhadja, Khali A., A. Doumandji

Abstract


The wine’s flavor like that of the other fermented drinks is extremely complex. The analyses of the volatile components carried out up to these days reveal the presence of several hundred of substances. In Fact, in the literature, more than 800 flavour compounds have been reported in wines, including higher alcohols, aldehydes, ketones, esters, acids and monoterpenes. The nitrogen composition is claimed by some to be the most important factor influencing the production of aromatic and spoilage compounds. The aim of this work was to describe the effect that the addition of different concentrations of leucine, isoleucine and valine have on the synthesis of aromatic components. The study was conducted on juice of the Mauzac variety. Different amounts of the three amino acids cited were added and their evolution was followed by head space analysis.

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DOI: http://dx.doi.org/10.15835/arspa.v87i3-4.9977



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