Some observations about the correlation between the amino acid content of musts and wines of the chardonnay variety and their fermentation aromas

The relationship between the amino acid contents of 12 Chardonnay musts wit h those of the wines made with them and with the volatile compounds present in the wines, has been studied by several statistical techniques. The stud y reveals that there is a close relationship between the amino acid content of the musts and the levels in the wines of cis-3-hexenol, bencyl alcohol, and fatty acids and their ethyl eaters, while the levels of fusel alcohols and fatty iso-acids of the wines are independent or slightly anticorrelate d with the must amino acid content. Regarding the wine amino acid compositi on, phenylalanine and threonine are correlated with fusel alcohols and rela ted compounds, isoleucine and phenylalanine with fatty acids and their ethy l esters, while volatile compounds formed by lactic bacteria are higher in those wines with a higher content in amino acids.