## 3 Results and Discussion
### Amino Acid Profiles of Grape Berries and Wines
\begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Family**} & \multirow{2}{*}{**Amino**} & \multicolumn{4}{c}{**2015**} & \multicolumn{4}{c}{**2016**} \\ \cline{3-11}  & & **ACid** & **RDI-1** & **RDI-2** & **RDI-3** & **CK** & **RDI-1** & **RDI-2** & **RDI-3** & **CK** \\ \hline Serine & Cys & 3.18 \(\pm\) 0.13b & 4.12 \(\pm\) 0.06b & 7.22 \(\pm\) 0.13a & 6.41 \(\pm\) 0.26 ab & 2.94 \(\pm\) 0.05b & 3.21 \(\pm\) 0.67b & 5.99 \(\pm\) 0.02a & 5.96 \(\pm\) 0.19a \\  & Ser & 1.40 \(\pm\) 0.03c & 3.75 \(\pm\) 0.43b & 6.21 \(\pm\) 0.61a & 2.11 \(\pm\) 0.15c & 1.05 \(\pm\) 0.05c & 5.66 \(\pm\) 0.43b & 8.82 \(\pm\) 0.42a & 4.30 \(\pm\) 0.40b \\  & Gly & 2.32 \(\pm\) 0.77c & 4.62 \(\pm\) 0.93b & 6.32 \(\pm\) 0.42a & 3.05 \(\pm\) 0.38c & 2.74 \(\pm\) 0.10c & 4.41 \(\pm\) 0.06e & 5.83 \(\pm\) 0.06a & 3.75 \(\pm\) 0.77b \\ Aromatic amino acids & Trp & 2.06 \(\pm\) 0.22c & 3.34 \(\pm\) 0.37b & 4.07 \(\pm\) 0.75a & 1.73 \(\pm\) 0.51c & 2.55 \(\pm\) 0.50b & 4.04 \(\pm\) 0.37b & 5.51 \(\pm\) 0.74a & 2.51 \(\pm\) 0.54c \\  & Phe & 1.88 \(\pm\) 0.02c & 2.62 \(\pm\) 0.09b & 4.14 \(\pm\) 0.52a & 1.03 \(\pm\) 0.04c & 2.05 \(\pm\) 0.22c & 1.51 \(\pm\) 0.33c & 3.67 \(\pm\) 0.12a & 2.62 \(\pm\) 0.11b \\ Aspartate & Ile & 0.24 \(\pm\) 0.06c & 2.03 \(\pm\) 0.26b & 3.64 \(\pm\) 0.17a & 1.83 \(\pm\) 0.29c & 0.65 \(\pm\) 0.16d & 1.63 \(\pm\) 0.05c & 2.21 \(\pm\) 0.05a & 1.46 \(\pm\) 0.15b \\  & Lys & 1.59 \(\pm\) 0.01c & 2.08 \(\pm\) 0.12b & 3.7 \(\pm\) 0.07a & 1.86 \(\pm\) 0.18c & 1.04 \(\pm\) 0.17b & 2.91 \(\pm\) 0.34b & 3.29 \(\pm\) 0.09a & 1.69 \(\pm\) 0.15b \\  & Met & 0.4 \(\pm\) 0.03c & 0.49 \(\pm\) 0.09c & 1.56 \(\pm\) 0.06a & 6.09 \(\pm\) 0.04b & 0.55 \(\pm\) 1.00c & 0.51 \(\pm\) 0.08c & 1.82 \(\pm\) 0.04a & 0.66 \(\pm\) 0.07b \\  & Asp & 2.79 \(\pm\) 0.21c & 3.63 \(\pm\) 0.15b & 4.62 \(\pm\) 0.29a & 2.07 \(\pm\) 0.10c & 1.06 \(\pm\) 0.09c & 3.55 \(\pm\) 0.18a & 3.19 \(\pm\) 0.41a & 1.89 \(\pm\) 0.26b \\  & Thr & 1.12 \(\pm\) 0.07c & 2.78 \(\pm\) 0.14b & 2.21 \(\pm\) 0.07a & 1.05 \(\pm\) 0.02c & 1.48 \(\pm\) 0.14c & 1.84 \(\pm\) 0.02c & 2.4 \(\pm\) 0.15a & 1.85 \(\pm\) 0.20b \\ Glutamate & Pro & 16.24 \(\pm\) 0.93b & 15.57 \(\pm\) 0.23b & 14.51 \(\pm\) 3.48a & 9.47 \(\pm\) 0.55c & 13.49 \(\pm\) 1.14c & 12.74 \(\pm\) 1.51b & 13.47 \(\pm\) 2.60a & 10.06 \(\pm\) 1.10c \\  & His & 1.43 \(\pm\) 0.14a & 1.59 \(\pm\) 0.04a & 1.91 \(\pm\) 0.07a & 0.55 \(\pm\) 0.02b & 1.56 \(\pm\) 0.05b & 1.86 \(\pm\) 0.01b & 2.51 \(\pm\) 0.06a & 0.56 \(\pm\) 0.01c \\  & Arg & 12.59 \(\pm\) 1.98b & 10.52 \(\pm\) 1.12c & 1.50 \(\pm\) 0.16a & 10.75 \(\pm\) 0.91c & 15.06 \(\pm\) 1.51b & 13.28 \(\pm\) 1.00b & 17.87 \(\pm\) 1.73a & 14.11 \(\pm\) 1.28b \\  & Glu & 4.65 \(\pm\) 1.73b & 2.44 \(\pm\) 0.53c & 7.74 \(\pm\) 0.17a & 5.74 \(\pm\) 0.92 ab & 3.41 \(\pm\) 2.13c & 2.44 \(\pm\) 0.13c & 8.66 \(\pm\) 1.04a & 6.26 \(\pm\) 1.07b \\ Pyruvate & Leu & 5.4 \(\pm\) 0.79c & 8.67 \(\pm\) 0.59b & 10.66 \(\pm\) 1.28a & 6.76 \(\pm\) 0.51c & 6.09 \(\pm\) 0.14c & 7.06 \(\pm\) 0.40b & 9.23 \(\pm\) 0.26a & 5.88 \(\pm\) 0.54c \\  & Ala & 5.72 \(\pm\) 0.28c & 6.13 \(\pm\) 0.48b & 9.49 \(\pm\) 0.94a & 4.31 \(\pm\) 0.14c & 6.91 \(\pm\) 1.36c & 7.11 \(\pm\) 1.55c & 10.55 \(\pm\) 0.43a & 8.51 \(\pm\) 0.96b \\  & Val & 1.27 \(\pm\) 0.06c & 2.45 \(\pm\) 0.18b & 4.71 \(\pm\) 0.45a & 1.1 \(\pm\) 0.12c & 1.09 \(\pm\) 0.71b & 1.33 \(\pm\) 0.05b & 3.78 \(\pm\) 0.49a & 1.08 \(\pm\) 0.41b \\ \hline \hline \end{tabular} Different letters in the now indicate significant differences (\(p<0.05\)) among treatments for the same viringage.  
\end{table} 
Table 3: Amino acid concentrations (mg/L) in wines from untreated (CK) and treated vineyards.