Amino Acid Content of Fino and Oloroso Sherry Wines

• Miguel A. Botella ^[1] ; Luis Pérez Rodríguez ^[2] ; Beltrán Domecq ^[2] ; Victoriano Valpuesta ^[1]
  1. [1] Universidad de Málaga

     Universidad de Málaga

     Málaga, España

     
  2. [2] Pedro Domecq, S.A.
• Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 41, Nº 1, 1990, págs. 12-15
• Idioma: inglés
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• Resumen

  • The amino acid content was determined in two types of sherry wines, fino and oloroso. These compounds were also determined in young unfortified wines, used as starting material and at intervals during the various aging procedures under study. The amino acid proline, initially present at a concentration of 4 to 6 mM and accounting for ca 50% of the total amino acids, fell continuously throughout the aging procedure and also during the preparation of the fino wines. It fell to a value of ca 1 mM at the end, constituting just 20% of the total amino acids. This is probably the result of its preferential consumption by the yeast film present during the aging of the wine in oak wood butts. In oloroso wines, there is a slight increase in proline at the end of their physico-chemical aging in oak wood butts.