Abstract:
In wine industry, amino-acids play an important role in one of the most important elements of wine-making as fermentation and, as a result, are involved in specificity of wine variety. In the present study, specific wine verities from Panciu wine region were included, namely: Fetească regală, Fetească regală Frizzante, Cabernet Sauvignon and Cabernet Sauvignon rose. Every type of wines was processed by classic wine making methodologies but also with a different a modified scheme in order to compensate the role of low sulphur dioxide wine variants. Levels of amino-acids were determined by GC-MS, using a specific derivatisation method and ratio of intensities of peaks, permitted the quantification of 16 principal aminoacids. Some of aminoacids as alanine, glycine, valine, leucine, threonine, lysine and serine were highly affected in terms of decrease of concentration for low sufur dioxide wines. Proline which was resulted from the fermentation process had values higher than the average content of other aminoacids, from 1515.93 mg/L to 157 mg/L. Comparing the varieties with low and standard value of sulphur-dioxide, the levels of amino acids were differently affected. As a conclusion, the analysis of samples showed that the levels of amino-acids did not affect the overall quality of some the wines, the decreased levels can be associated with the transformation on other metabolites as biogenic amines.
