RT Journal Article SR Electronic T1 Determination of Free Amino Acids in Wine by HPLC JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 43 OP 46 DO 10.5344/ajev.1985.36.1.43 VO 36 IS 1 A1 Erin M. Sanders A1 Cornelius S. Ough YR 1985 UL http://www.ajevonline.org/content/36/1/43.abstract AB 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.