PT  - JOURNAL ARTICLE
AU  - P. Fantozzi
AU  - G. Montedoro
TI  - Determination of free Amino Acids in Musts and Wines by Gas-Liquid Chromatography
AID  - 10.5344/ajev.1974.25.3.151
DP  - 1974 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 151--156
VI  - 25
IP  - 3
4099  - http://www.ajevonline.org/content/25/3/151.short
4100  - http://www.ajevonline.org/content/25/3/151.full
SO  - Am J Enol Vitic.1974 Jan 01; 25
AB  - A method was devised utilizing gas-liquid chromatography (GLC) for qualitative and quantative analysis of 21 free amino acids in musts and wines. The amino acids were analyzed following extraction by ion-exchange resins, silylating dried eluate with N,O-bis (trimethylsilyl) acetamide (BSA), and separation by GLC of their trimethylsilyl derivatives. The results of the GLC carried out in musts and wines were in good agreement with classical ion-exchange amino acid analysis and direct colorimetric analysis of proline. The GLC technnique is sensitive, precise, accurate, and rapid.