TY - JOUR T1 - Determination of Free Amino Acids in Wine by HPLC Using Precolumn Derivatization with Phenylisothiocyanate JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 194 LP - 198 DO - 10.5344/ajev.1989.40.3.194 VL - 40 IS - 3 AU - R. M. MarcÉ AU - M. Calull AU - J. Guasch AU - F. Borrull Y1 - 1989/01/01 UR - http://www.ajevonline.org/content/40/3/194.abstract N2 - An analytical method for the determination of free amino acids in wines is reported. It is based on their transformation into phenylthiocarbamyl derivatives. The derivatives were subjected to chromatography using an ODS column with a gradient elution program and ultraviolet detection. Prior to derivatization, two different clean-up methods of the sample were studied: the SEP-PAK C-18 system and a micropartition system. The method was applied to the study of variation of the amino acids during fermentation of sparkling wines. ER -