Amino Acid Metabolism And Accumulation In `Sauvignon Blanc` Grapes

Amino acids are important compounds that occupy a pivotal position in grapevine metabolism and play a major role in the biological functions of fermentative microbes. The biochemical composition of the grape berry can be hugely varied and is the major determinant of wine quality through yeast growth and flavour/aroma metabolism. Manipulation of grapevine nutrition and viticultural management such as canopy manipulations, can directly influence grape berry biochemical composition.