Original research articles

Acides aminés dans les vins mousseux (1)

Abstract

The authors have determined the composition in amino acids of sparkling wines produced by various methods. This research involved both commercially available wines and products from one and the same base wine.

After statiscal processing of the results, the authors reach the conclusion of a redistribution of the amino acids depending on the production techniques, and more particularly on the length of time spent on the yeasts.


(1) Recherche effectuée avec la contribution du C.N.R. (Conseil National de la Recherche scientifique — contribution n° 83.00622.06).

Authors


Osvaldo Colagrande

Affiliation : Istituto di Enologia, Facoltà di Agraria, Università Cattolica Sacro Cuore, Piacenza (Italie)

editorialsecretary@oeno-one.eu

Angela Silva

Affiliation : Istituto di Enologia, Facoltà di Agraria, Università Cattolica Sacro Cuore, Piacenza (Italie)


A. Casoli

Affiliation : Istituto di Enologia, Facoltà di Agraria, Università Cattolica del Sacro Cuore, 29100 Piacenza (Italie)

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