TY - JOUR T1 - Use of High-Performance Liquid Chromatography for the Determination of Amino Acids in Sparkling Wines JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 135 LP - 139 DO - 10.5344/ajev.1982.33.3.135 VL - 33 IS - 3 AU - A. Casoli AU - O. Colagrande Y1 - 1982/01/01 UR - http://www.ajevonline.org/content/33/3/135.abstract N2 - An analytical method is reported that can be used for the determination of amino acids in sparkling wines based on their transformation into dansyl derivatives and their separation by high-performance liquid chromatography. The amino acids were chromatographed using a reversed-phase C8 column with a multi-step gradient elution program. The method was applied to the analysis of sparkling wines, and the quantities of 19 free amino acids were determined. The technique is reliable and gives satisfactory, reproducible results. ER -