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Amino Acid Composition of Grape Cultivars ( Vitis Spp.) in Japan

By Shin-ichi Shiraishi and 眞一 白石

Abstract

The concentration of free amino acids and other chemical constituents in 75 grape cultivars at maturity were examined. The amino acid concentrations were found to be in decreasing order of arginine, proline, threonine and alanine in Vitis vinifera cultivars and alanine, arginine, threonine and proline in Vitis labmsca cultivars. The concentration of total amino acid was 5,083 ,umol in ‘Campbell Early’ and 3,391 pmol in ‘Yates’, both Vitis labrusca and table grapes. The amounts of total amino acids in vinifeya and wine grape cultivars were low while those of table grape cultivars were high in organoleptic sweet amino acids such as threonine, serine, proline, glycine, alanine, etc

Topics: Vitis, Amino acid, Grape cultivars
Publisher: 九州大学農学部
Year: 1991
OAI identifier: oai:catalog.lib.kyushu-u.ac.jp:2324/23976
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