Aromatic amino acids in wine materials and sparkling wines from Dagestan

Results of definition qualitative structure and quantitative content of aromatic amino acids in wine materials for sparkling wines and brandies made of grapes sorts Riesling and Rkatsiteli, grown up in various ecological conditions, and also in sparkling wines from sorts Riesling, Rkatsiteli, Traminer, Pino gri, Cabernet and Muscat white, cultivated in Dagestan, are presented.