TY - JOUR T1 - Determination of free Amino Acids in Musts and Wines by Gas-Liquid Chromatography JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 151 LP - 156 DO - 10.5344/ajev.1974.25.3.151 VL - 25 IS - 3 AU - P. Fantozzi AU - G. Montedoro Y1 - 1974/01/01 UR - http://www.ajevonline.org/content/25/3/151.abstract N2 - 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. ER -