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. 2017 Aug;98:2-9.
doi: 10.1016/j.foodres.2017.01.008. Epub 2017 Jan 11.

Cluster Shading Modifies Amino Acids in Grape (Vitis Vinifera L.) Berries in a Genotype- And Tissue-Dependent Manner

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Cluster Shading Modifies Amino Acids in Grape (Vitis Vinifera L.) Berries in a Genotype- And Tissue-Dependent Manner

Le Guan et al. Food Res Int. .

Abstract

Amino acid composition of the grape berry at harvest is important for wine making. The present study investigates the complex interplay between tissue, cultivar and light conditions that determine berry amino acid content. Twenty amino acids were assessed in the berry skin and pulp of two grape cultivars (Gamay Noir and Gamay Fréaux), grown under either light exposure or cluster shading conditions. In all samples, cluster shading significantly reduced most amino acids, except gamma-aminobutyric acid (GABA) and phenylalanine. However, the magnitude of the decrease was stronger in the skin (67.0% decrease) than in the pulp (30.4%) and stronger in cv. Gamay Noir (69.7%) than in Gamay Fréaux (30.7%). Cluster shading also significantly modified amino acid composition by decreasing the proline content while increasing the GABA content. These results are of oenological interest for shaping the amino acid composition of the must and improving wine quality.

Keywords: Amino acids; Gamma-aminobutyric acid (PubChem CID: 119); Shading; Teinturier, Gamay Fréaux; Tissues; Vitis vinifera; l-Alanine (PubChem CID: 5950); l-Arginine (PubChem CID: 6322); l-Asparagine (PubChem CID: 6267); l-Aspartic acid (PubChem CID: 5960); l-Glutamic acid (PubChem CID: 33032); l-Glutamine (PubChem CID: 5961); l-Phenylalanine (PubChem CID: 6140); l-Proline (PubChem CID: 145742).

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