Influence of the yeast strain on the changes of the amino acids, peptides and proteins during sparkling wine production by ... View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2002-12

AUTHORS

A J Martínez-Rodríguez, A V Carrascosa, P J Martín-Álvarez, V Moreno-Arribas, M C Polo

ABSTRACT

The influence of five yeast strains on the nitrogen fractions, amino acids, peptides and proteins, during 12 months of aging of sparkling wines produced by the traditional or Champenoise method, was studied. High-performance liquid chromatography (HPLC) techniques were used for analysis of the amino acid and peptide fractions. Proteins plus polypeptides were determined by the colorimetric Bradford method. Four main stages were detected in the aging of wines with yeast. In the first stage, a second fermentation took place; amino acids and proteins plus polypeptides diminished, and peptides were liberated. In the second stage, there was a release of amino acids and proteins, and peptides were degraded. In the third stage, the release of proteins and peptides predominated. In the fourth stage, the amino acid concentration diminished. The yeast strain used influenced the content of free amino acids and peptides and the aging time in all the nitrogen fractions. More... »

PAGES

314-322

Identifiers

URI

http://scigraph.springernature.com/pub.10.1038/sj.jim.7000323

DOI

http://dx.doi.org/10.1038/sj.jim.7000323

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1052501753

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/12483471


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