RT Journal Article SR Electronic 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. FD American Society for Enology and Viticulture SP 151 OP 156 DO 10.5344/ajev.1974.25.3.151 VO 25 IS 3 A1 P. Fantozzi A1 G. Montedoro YR 1974 UL http://www.ajevonline.org/content/25/3/151.abstract 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.