European Food Research and Technology

, Volume 244, Issue 11, pp 2041–2050 | Cite as

Amino acid content of Agiorgitiko (Vitis vinifera L. cv.) grape cultivar grown in representative regions of Nemea

  • Sofoklis Petropoulos
  • Maria Metafa
  • Yiorgos Kotseridis
  • Ioannis Paraskevopoulos
  • Stamatina KallithrakaEmail author
Original Paper


The concentration of yeast assimilable nitrogen (YAN) content in grape musts of selected representative vineyards of Nemea wine region was determined for 3 consecutive years. It was also of interest to investigate the effect of climatic conditions and vineyard altitude on YAN concentration. Amino acids were analyzed by High-Pressure Liquid Chromatography (HPLC), and 18 were identified and quantified. The majority of grape samples presented a deficiency in yeast assimilable nitrogen required for successful wine fermentation according to the literature. None of the samples had ammonia nitrogen content more than 2 mg N/L. The predominant amino acids quantified were arginine followed by proline, glutamine, and glutamic acid. Based on the ratio of arginine and proline, Agiorgitiko is probably weak or net arginine accumulator. A general tendency of increasing amino acid content with temperature was reported, while the opposite was evident for rainfall. Climatic conditions and cultivar are more likely the most important parameters affecting amino acid concentration in grapes.


Amino acids Nitrogen Agiorgitiko Temperature Rainfall/irrigation Altitude 


Compliance with ethical standards

Conflict of interest

This reserach did not receive any specific grant from funding agencies in the public, commercial or not-for-profit sectors. The authors declaire that there is not conflict of interest regarding the publication of this paper.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.


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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  • Sofoklis Petropoulos
    • 1
  • Maria Metafa
    • 2
  • Yiorgos Kotseridis
    • 1
  • Ioannis Paraskevopoulos
    • 3
  • Stamatina Kallithraka
    • 1
    Email author
  1. 1.Laboratory of Enology, Department of Food Science and Human NutritionAgricultural University of AthensAthensGreece
  2. 2.Institute of Technology of Agricultural ProductsHellenic Agricultural Organization-DEMETER (ELGO-DEMETER)LykovrissiGreece
  3. 3.Department of Oenology and Beverage TechnologyTechnological Educational Institute (T.E.I.) of AthensAthensGreece

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