engleski

Influence of bud load on the amino acids and aromatic composition of cv. Chardonnay wine

The aim of the present work was to study the amino acids and aroma composition of wine produced from cv. Chardonnay (vintage 2003 and 2004) grafted on Kober 5BB rootstock with different bud loads (20, 30, and 40 buds per vine). The amino acids composition was determined by the high performance liquid chromatography (HPLC) with UV-Diode Array and fluorescence detection previously derivatized with 9-fluorenylmethyl chloroformate reagents (FMOC). The volatile compounds, monoterpenes, esters, higher alcohols and fatty acids were determined by using solid phase microextraction (HS-SPME) coupled with gas chromatography (GC/FID). Arginine, alanine, glutamic acid, aspartic acid, and leucine were the most abundant amino acids in all samples. The obtained results showed that the year of harvesting had the significant influence on the content of amino acids and aroma compounds in studied samples. The wines of the 2003 vintage exhibited higher content of prolin and γ -amino butyric acid in their amino acid profiles than those from 2004 vintage. Bud load (20, 30 and 40 buds per vine) showed insignificant influence on amino acids and aroma compounds contents.

amino acids; bud load; Chardonnay; volatile compounds; yield

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