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Description
The amino acid composition of seven 1991 Chardonnay juices from various locations was followed during fermentation together with the rates of sugar consumption and cell growth. The juices were filtered prior to analysis and fermentation and fortified with a vitamin supplement to overcome any such deficiencies. The fermentations were conducted in stirred 2-L fermenters immersed in a temperature-controlled bath at 20°C and inoculated with reactivated Saccharomyces cerevisiae, Montrachet. The specific growth rate, cell yields based on nitrogen and carbon, and the maintenance rate of the non-growing cells were analyzed by the method of principal component analysis (PCA) with the initial concentrations of the individual amino acids, the collective alpha-amino acids and ammonium. Other PCA analyses were run using the depletion during the lag phase of the individual amino acids and various groups of the amino acids. While the growth rates based on dry weight were strongly correlated with the total alphaamino concentration initially, the strongest correlations (>0.90)were with ALA,NH3,LYS,TYR,ARG,ASN,and GLN, while the weakest ( <0.50) were with ASP, PRO, HYP, THR, SER, and ILE. By comparison, the maintenance rate was not well correlated with the initial alpha-amino concentration but with GL Y and SER.
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