Abstract
A method was devised utilizing gas-liquid chromatography (GLC) for qualitative and quantative analysis of 21 free amino acids in musts and wines. The amino acids were analyzed following extraction by ion-exchange resins, silylating dried eluate with N,O-bis (trimethylsilyl) acetamide (BSA), and separation by GLC of their trimethylsilyl derivatives. The results of the GLC carried out in musts and wines were in good agreement with classical ion-exchange amino acid analysis and direct colorimetric analysis of proline. The GLC technnique is sensitive, precise, accurate, and rapid.
- Accepted July 1974.
- Published online January 1974
- Copyright 1974 by the American Society for Enology and Viticulture
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