Amino acids in the vineyard cultivation

Application of phenylalanine amino acid in a 9 year old vineyard cultivation cv. Roumi Red. Applied before anthesis, during full blossoming and at the beginning of the fruit ripening, this amino acid produced higher concentrations of anthocyanins (the pigment causing the red colour in the wine), soluble solids, reducing sugars, and total sugars. They also increase acidity.