Effect of different clarification treatments on the amino acid content of Chardonnay musts and wines

This paper deals with the effect of five different clarification treatments applied to must (centrifugation, cold, enzymes, bentonite, and silica gel) on the amino acid content of macerated and non-macerated musts of the Chardonnay variety and the wines obtained from them. In general, treatment with silica gel removed the largest number of amino acids from the must, although this effect was more noticeable in the case of macerated musts. On the other hand, wines obtained from musts clarified with enzymes had the highest concentrations in most of the amino acids studied, independently of whether the musts were macerated or not.