PT  - JOURNAL ARTICLE
AU  - J. F. Gallander
AU  - G. A. Cahoon
AU  - R. B. Beelman
TI  - Free Amino Acids in Musts of Eight Eastern Grape Varieties
AID  - 10.5344/ajev.1969.20.3.140
DP  - 1969 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 140--145
VI  - 20
IP  - 3
4099  - http://www.ajevonline.org/content/20/3/140.short
4100  - http://www.ajevonline.org/content/20/3/140.full
SO  - Am J Enol Vitic.1969 Jan 01; 20
AB  - Musts from eight American and American-French grape varieties were examined by paper chromatography for free amino acids. Twenty-four amino acids were identified, and nine unidentified ninhydrinpositive compounds were detected. In addition, fifteen amino acids were measured quantitatively. The amino acids occurring in substantial amounts were: alanine, serine, proline, arginine, glutamic acid, threonine, and aspartic acid. Alpha-alanine and serine were the most prominent amino acids in all grape musts. 'Baco # 1' more than the other varieties was characterized by a definite preponderance of most amino acids. In contrast, 'Ontario' was found to contain relatively small amounts of free amino acids.