Sedimentation clarification of Garnacha musts. Consumption of amino acids during fermentation and aging

Given the importance of finding good methods for the clarification of musts, the aim of this study was to observe the influence of sedimentation on the consumption of amino acids and the other nitrogenous compounds during fermentation and aging of obtained wines. Garnacha grapes were selected and original must was taken as a control. In decanted Garnacha musts, the reduction in the fermentation rates was not due to the deficiency of assimilable nitrogen (ammonium and amino nitrogen). In the first half of fermentation, basic amino acids were consumed similarly in both musts, however, the neutral and dicarboxylic acids were consumed more in the decanted must. In the latter part of fermentation, there was a greater liberation, in general, of amino acids in the decanted must, probably due to the lesser tolerance of yeast to ethanol in the clarified medium. Copyright (C) 1996 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd.