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Am. J. Enol. Vitic. 45:2:167-172 (1994)
Copyright © 1994 by the American Society for Enology and Viticulture.
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Preliminary Studies on Peptides in Wine by HPLC

M. I. Acedo 1, E. Pueyo 2, and M. C. Polo 2

1 Departamento de Química Analitica, Facultad de Ciencias, Universidad de Extremadura, 06071 Badajoz, Spain
2 Instituto de Fermentaciones Industriales, (CSIC), Juan de la Cierva, 3, 28006 Madrid, Spain.

Due to the importance of peptides and the absence of any analytical method for their study in wine using HPLC, an analytical method was developed which includes ultrafiltration for the separation of proteins and low pressure column chromatography using Sephadex LH-20 for separation of free amino acids and phenolic compounds. Peptide derivatives with o-phthalaldehyde were separated by reverse phase HPLC. Principal amino acids from peptides are: glutamic and aspartic acids, serine, glycine, alanine, and lysine.

Key words: peptides, HPLC, wine

Submitted on April 8, 1993




This article has been cited by other articles:


Home page
 Food Science and Technology InternationalHome page
M. Dizy and M.C. Polo
Changes in concentration of nitrogenous compounds during fermentation of white grape musts at pilot plant scale/Cambios en la concentracion de compuestos nitrogenados durante la fermentacion de mosto a escala piloto
Food Science and Technology International, January 1, 1996; 2(2): 87 - 93.
[Abstract] [PDF]


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Copyright © 1994 by the American Society for Enology and Viticulture.