Amino Acid Profiles to Differentiate White Wines from Three Autochtonous Galician Varieties.

Amino acids play a relevant role in wine quality and can allow for classifying wines according to the variety. In this work, the amino acid contents of Albariño, Godello, and Treixadura wines, three autochthonous varieties from Galicia (NW Spain), were determined. During three consecutive vintages, these varieties were grown on the same vineyard and were harvested at optimum maturity, and the wines were elaborated following the same enological protocol.

Effects of Two Different Irrigation Systems on the Amino Acid Concentrations, Volatile Composition and Sensory Profiles of Godello Musts and Wines.

The concentrations of amino acids and volatile compounds of a given grapevine cultivar may be modified by climate variability between years and by management practices, such as irrigation, that may alter the typicality of its wines. The current study aimed at assessing the amino acid profile of musts and wines, volatile composition and sensory profile of wines from (L.) cultivar Godello under rain-fed and two drip irrigation systems (above, drip irrigation (DI), and under the soil surface, subsurface drip irrigation (SDI)) over three consecutive years.

Influence of supplementary irrigation on the amino acid and volatile composition of Godello wines from the Ribeiro Designation of Origin.

Concentrations of amino acids and volatile compounds of a given grapevine cultivar might be altered by inter-annual climate variability and management practices such as irrigation. These compounds determine, in part, aroma and sensory characteristics of wines. The current study aimed at assessing the amino acid profile of musts and wines and the volatile composition of wines from Vitis vinifera (L.