Amino Acids Profile of Two Galician White Grapevine Cultivars (Godello and Treixadura)

Abstract

Amino acids constitute a source for yeast metabolism and, thus are of paramount importance to wine flavour and aroma. Their concentrations in must depend greatly on grape variety. The aim of this work was to describe the amino acids profile of two white grapevine varieties: ‘Godello’ and ‘Treixadura’, produced in Galicia (NW Spain). The study was carried out over two consecutive vintages (2012 and 2013). Amino acids profiles of the musts were determined using HPLC. Although the musts from the two varieties presented common major and minor amino acids, the greatest contents were observed for ‘Treixadura’. ‘Godello’ and ‘Treixadura’ varieties were arginine-accumulators, since this was the amino acid found at the highest level in the musts from the two cultivars. Amino acids contents were higher in 2012 than in 2013, likely due to climate differences between years.

Keywords

• amino acids
• godello
• treixadura
• vintage