Name
Shirshova Anastasia Alexandrovna
Scholastic degree
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Academic rank
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Honorary rank
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Organization, job position
State Scientific Organization North Caucasian Regional Research Institute of Horticulture and Viticulture of the Russian Academy of Agricultural Sciences
Web site url
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Articles count: 1
The results of the study of amino acids of white table
wines depending on the yeast strain, continuous contact
of wine with yeast biomass and the presence of
lees stirring are presented. The dynamics of amino
acids, which affect wine organoleptic characteristics
and the formation of wine defects, specifically, tyrosine,
methionine, threonine and lysine is shown. Conducted
researches made it possible to divide the amino
acids into three groups depending on the carrying out
the batonnage or lack of it. The first group consisted of
amino acids, the concentration of which practically has
not changed in the presence or lack of stirring. The
second and third groups include amino acids, the concentration
of which increased and decreased, respectively
during batonnage. The stirring of the wine with
yeast biomass facilitated to the activation of mass
transfer processes between cell and medium, and the
access of air lead to oxidation of some amino acids and
the change of its concentration. The absence of stirring
influenced to a slight increase in the concentration of
such amino acids as cystine, cysteine,
β-phenylalanine, serine, α-alanine, leucine and glutamic
acid. The experimental data allowed to arrange amino
acids in a row depending on the speed of release
into the medium: ά-aminobutyric acid >
glutamic acid > α-alanine > leucine