RT Journal Article
SR Electronic
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.
FD American Society for Enology and Viticulture
SP 194
OP 198
DO 10.5344/ajev.1989.40.3.194
VO 40
IS 3
A1 R. M. MarcÉ
A1 M. Calull
A1 J. Guasch
A1 F. Borrull
YR 1989
UL http://www.ajevonline.org/content/40/3/194.abstract
AB 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.