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Occurrence and evolution of amino acids during grape must cooking |
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| Authors: | Giuseppe Montevecchi Francesca Masino Fabio Chinnici Andrea Antonelli |
| Affiliation: | 1. Dipartimento di Scienze Agrarie e degli Alimenti, Università degli Studi di Modena e Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy;2. Dipartimento Scienze Alimenti, Università degli Studi di Bologna, Via Fanin 40, 40127 Bologna, Italy |
| Abstract: | A study of the involvement of amino acids and other amino compounds in sugar degradation during must cooking was pursued. Two white musts (Trebbiano toscano and Spergola) and a red one (Lambrusco) were cooked by means of a lab-scale equipment emulating the real process. |
| Keywords: | Grape must Heat concentration Amino acids Non-enzymic browning Thermal degradation |
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