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).
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