Amino acids

Become a Premium Member today!

Organic acids in the form of nitrogen compounds. They are the basic building blocks for animal and plant proteins and elementary components of enzymes, glutamines and vitamins. There are around 100 different forms, of which around 20 are also contained in grape must. During the fermentation process, the yeasts need certain amino acids to supply nitrogen during metabolism. They have to take these from the must. If the soil is sufficiently supplied with nitrogen, the must also contains a sufficient amount of amino acids (about 1 g/l). The nitrogen content in the grapes is negatively influenced by botrytis (damage to the berry skin and leaching), lack of water, insufficient uptake of nitrogen via the roots and soil cover crop (competition for elementary nutrients).

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Become a Premium Member of wein.plus

Voices of our members

The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.
Andreas Essl
Autor, Modena

Welcome back!

Amino acids

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU