Addition of amino acids to grape juice of the Merlot variety: Effect on amino acid uptake and aroma generation during alcoholic fermentation

Abstract

The effects of adding selected amino acids (phenylalanine, alanine, aspartic acid and threonine) to grape juice on the generation of aroma compounds and on amino acid uptake were studied. The fermentation kinetics varied according to the quantities of amino acids added. The fermentations finished more quickly in supplemented juices and their alcoholic content was significantly higher than in the control (p < 0.05). Amino acids were consumed mainly in the first quarter of fermentation. Higher alcohol formation took place at the same time as ethanol formation: with more amino acids present in the medium, more phenyl ethanol (p = 0.01) and benzyl alcohol were formed while isoamyl alcohol production decreased. The contents of isoamyl and phenylethyl acetates, ethyl hexanoate and ethyl octanoate, as well as most fatty acids increased during the fermentation, reaching a maximum for 10% of ethanol; with higher alcoholic contents, their concentrations decreased.