AJEV
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Am. J. Enol. Vitic. 40:3:194-198 (1989)
Copyright © 1989 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by MarcÉ, R. M.
Right arrow Articles by Borrull, F.
Right arrow Search for Related Content
PubMed
Right arrow Articles by MarcÉ, R. M.
Right arrow Articles by Borrull, F.
Agricola
Right arrow Articles by MarcÉ, R. M.
Right arrow Articles by Borrull, F.

Determination of Free Amino Acids in Wine by HPLC Using Precolumn Derivatization with Phenylisothiocyanate

R. M. MarcÉ 1, M. Calull 1, J. Guasch 1, and F. Borrull 1

1 Dep. Química, Fac. de Ciències Químiques de Tarragona, Universitat de Barcelona, Pça. Imperial Tarraco no.1, 43005 Tarragona (Spain).

An analytical method for the determination of free amino acids in wines is reported. It is based on their transformation into phenylthiocarbamyl derivatives. The derivatives were subjected to chromatography using an ODS column with a gradient elution program and ultraviolet detection. Prior to derivatization, two different clean-up methods of the sample were studied: the SEP-PAK C-18 system and a micropartition system. The method was applied to the study of variation of the amino acids during fermentation of sparkling wines.

Key words: free amino acids, HPLC

Submitted on October 27, 1988






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1989 by the American Society for Enology and Viticulture.