Different clones from a single grape variety can differ in their productive characteristics and their ability to produce wines with different organoleptic characteristics. The ammonium ions and free amino acids are the main sources of nitrogen for Saccharomyces cerevisiae and thus the concentration of nitrogen compounds in the must can significantly affect the wine quality. ‘Kraljevina’ is well known Croatian autochthonous variety traditionally grown in Northwest Croatia. The clonal selection was started in 2003, and in the period 2011-2012 the evaluation of nine clones of ‘Kraljevina’ grape variety (VV-360,VV-482,VV-486, VV- 438, VV-434, VV-479, VV-423, VV-406, VV-483) was conducted. The grapes of the clones tested were harvested on the same day and the obtained juices were filtered and stored for further amino acids analysis. The obtained results pointed to significant diverseness and strong clonal influence on amino acid composition between tested clones. The most abundant amino acid in all clones was arginine ranging from 197.07 to 438.36 mg/L, while the smallest differences were noticed in isoleucine, cysteine, valine and phenylalanine concentrations. The total amino acids concentration ranged from 492.7 mg/L in VV-406 clone to 952.04 mg/L in VV-360 ‘Kraljevina’ clone.

Kraljevina, clonal selection, amino acids, arginine

Published by University of Zagreb, Faculty of Agriculture, Zagreb, CROATIA
Sponsored by Ministry Science and Education of the Republic of Croatia