CHANGES IN AMINO-ACIDS DURING THE ALCOHOLIC FERMENTATION OF GRAPE JUICE AT DIFFERENT TEMPERATURES

The effect of fermentation temperature of grape juice on the utilizati on of assimilable nitrogen was investigated, Temperature influenced am ino acid consumption by yeasts during fermentation. The most abundant amino acids in the juice, except proline, were utilized rapidly from t he beginning of fermentation, and more rapidly at high than at low tem peratures. Higher postfermentation levels of most amino acids occurred at low temperatures than at high temperatures. The weaker assimilatio n of amino acids at low fermentation temperatures was consistent with a slow rate of fermentation.