The Importance of Proline in Red Wine

From AWRI

New research highlighting the influence of proline on the sensory properties of red wine has just been published by the Australian Wine Research Institute (AWRI) and collaborators from Deakin University in the Australian Journal of Grape and Wine Research.

Proline is the most abundant amino acid in wine and is used a non-carbohydrate sweetener with viscous properties in other foods.

A series of experiments was conducted where proline (plus tannins and volatiles) was added to a red wine low in amino acids and to model wines to assess their sensory effects.

The key findings were that proline:

• increased viscous mouthfeel and decreased astringency
• increased sweetness and decreased bitterness
• increased red fruit flavour intensity.

The results suggest that proline has a stronger influence on the sensory properties of red wine than previously suspected.

The concentration of proline in grapes is related to ripeness and it cannot be utilised by yeast. This means that its concentration can be manipulated through viticultural practices, which opens up new options for wine producers to enhance its contribution through viticultural and postharvest practices.

To find out more, access the full article HERE.

• Topics:

• Health & Wellbeing
• Wine / Viticulture