CHANGES IN THE AMINO-ACID-COMPOSITION OF THE DIFFERENT NITROGENOUS FRACTIONS DURING THE AGING OF WINE WITH YEASTS

A study was made of the composition of free and total amino acids, ami no acids in peptides, and amino acids in proteins in four base nines a nd the sparkling wines obtained from them following the Champenoise me thod. Samples were taken of the sparkling wines after 9, 12, 15, 18, 2 4, and 31 months of aging with yeasts. The results were evaluated usin g different multivariate analysis techniques. It was observed that the release of amino acids during aging does not occur in all wines at th e same time. The free amino acid composition of sparkling nines depend s on that of the base wines from which they originate, while the distr ibution of amino acids in peptides and proteins depends, at least part ly, on the aging time with yeasts. The findings indicate the existence of a relationship between the aging time of the wine with yeasts and the amino acid composition of peptides with a molecular weight lower t han 700 Da.