TY - JOUR T1 - Determination of Free Amino Acids in Wine by HPLC JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 43 LP - 46 DO - 10.5344/ajev.1985.36.1.43 VL - 36 IS - 1 AU - Erin M. Sanders AU - Cornelius S. Ough Y1 - 1985/01/01 UR - http://www.ajevonline.org/content/36/1/43.abstract N2 - A method of analysis is presented which separates 20 derivatized amino acids in under 35 minutes. Prior to derivatization, white wine samples from a fermentation temperature study were filtered and passed through a C18 Sep-Pak in 0.1% trifluoroacetic acid in 70:30 water:methanol. During a two minute reaction period, a fluorescent derivative was formed between the amino acid and an o-phthaldialdehyde (OPA)/ β-mercaptoethanol reagent. The derivatized amino acids were then separated on a Resolve, 15 cm (5 µm) column. Recoveries following clean-up and analysis ranged from 77.5% to 100% and were very reproducible. Good agreement was found between results from an amino acid analyzer and the HPLC/OPA method. ER -