TY - JOUR T1 - Free Amino Acids in Musts of Eight Eastern Grape Varieties JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 140 LP - 145 DO - 10.5344/ajev.1969.20.3.140 VL - 20 IS - 3 AU - J. F. Gallander AU - G. A. Cahoon AU - R. B. Beelman Y1 - 1969/01/01 UR - http://www.ajevonline.org/content/20/3/140.abstract N2 - 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. ER -