engleski

Soil type affects grape juice free amino acids profile during ripening of cv. Malvasia Istriana (Vitis vinifera L.)

Four terroirs where cv. Malvasia Istriana is grown under equal viticultural practices and climatic conditions, but on different soil types, were studied. Grape juice samples were taken during ripening at three grapevine growth stages (S35 – berries begin to colour and enlarge ; S36 – berries with intermediate Brix values ; and S38 – berries harvest ripe). Malvasia Istriana grape juice showed a specific free amino acid profile during all three grapevine growth stages, where arginine was the most abundant free amino acid, followed by alanine, threonine, tyrosine, aspartic acid, serine, histidine and glutamic acid. Leucine was the least abundant free amino acid on all studied terroirs at all grapevine growth stages. Total free amino acids decreased at S38, compared to both S35 and S36, on all terroirs, except Fiorini terroir where total free amino acids concentration at S38 was significantly lower compared to S36, but significantly higher compared to S35.

alcoholic fermentation ; grape must ; maturation ; nitrogen compounds ; terroir

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