Changes in free amino acid concentration during stabilization and aging of wines derived from garnacha and viura musts clarified by static sedimentation

  1. Ayestarán, B. 1
  2. Ancín, C. 1
  3. Corroza, M. 1
  4. Garrido, J. 1
  1. 1 Universidad Pública de Navarra
    info

    Universidad Pública de Navarra

    Pamplona, España

    ROR https://ror.org/02z0cah89

Journal:
Food Control

ISSN: 0956-7135

Year of publication: 1996

Volume: 7

Issue: 3

Pages: 157-163

Type: Article

DOI: 10.1016/0956-7135(96)00024-2 SCOPUS: 2-s2.0-0030167042 GOOGLE SCHOLAR

More publications in: Food Control

Institutional repository: lock_openOpen access Editor

Abstract

Stabilization of wine by refrigeration assures an increase in cleanliness and effective physicochemical stabilization. The objective of the present work was to study the changes in free amino acid concentrations in rosé and white wines stabilized by precipitation in the cold, filtered through non-sterilizing filters and aged for a year in bottle. The wines derived from musts clarified by static sedimentation were compared with control wines obtained from unclarified musts. The results show that the unclarified-must wines had a greater consumption of amino acids due, probably, to the greater microbial population. Copyright © 1996 Elsevier Science Ltd.