Proline and arginine accumulation in developing berries of Vitis vinifera L. in Australian vineyards: Influence of vine cultivar, berry maturity and tissue type

• Autores: Paul A. Henschke, Robyn van Heeswijck, A. P. Stines, J. Grubb, Peter B. Hoj, Hoger Gockowiak
• Localización: Australian journal of grape and wine research, ISSN 1322-7130, Vol. 6, Nº 2, 2000, págs. 150-158
• Idioma: inglés
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• Resumen

  • Using HPLC analysis, free amino acid profiles were obtained for ripe berries of six grapevine cultivars (Cabernet Sauvignon, Grenache, Muscat Gordo, Pinot Noir, Riesling and Sangiovese) grown under comparable conditions and harvested at similar maturities. Compositional differences were observed between cultivars, however proline and arginine were always the major amino acids. Mature berries of Cabernet Sauvignon contained a very high concentration of proline, but a much lower concentration of arginine. Those of other cultivars contained moderate levels of both arginine and proline. Changes in free amino acid profiles during grape berry development were further investigated in four cultivars (Cabernet Sauvignon, Chardonnay, Gewurztraminer and Muscat Gordo). In all cases, most of the proline accumulation occurred late in ripening, around four weeks post-veraison. In contrast, arginine accumulation began before veraison and continued to full maturity, except for those cultivars in which a high concentration of proline accumulated, in which case the concentration of arginine reached anplateau relatively early in development. Accumulation of both proline and arginine appears to be developmentally regulated. These observations are discussed with reference to proline and arginine metabolism and possible links between them. The distribution of free proline, arginine and other amino acids amongst pulp, skin and seed was examined using mature fruit of Cabernet Sauvignon and Riesling. Amino acid profiles were found to vary considerably between the berry components. The skin contained a greater ratio of arginine:proline compared with the pulp. This suggests that the yeast-assimilable nitrogen content of juices, and therefore their fermentability, could be enhanced in the presence of skins.