Changes in free amino acid concentration during stabilization and aging of wines derived from garnacha and viura musts clarified by static sedimentation
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-st...
| Autores: | , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 1996 |
| País: | España |
| Institución: | Universidad de La Rioja (UR) |
| Repositorio: | RIUR. Repositorio Institucional de la Universidad de La Rioja |
| OAI Identifier: | oai:portal.dialnet.es:doc/5bbc68a4b750603269e80cba |
| Acceso en línea: | https://investigacion.unirioja.es/documentos/5bbc68a4b750603269e80cba |
| Access Level: | acceso abierto |
| Palabra clave: | Amino acid concentration changes Must clarification Wine stabilization and aging |
| Sumario: | 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. |
|---|