Abstract
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.
- Received October 1988.
- Copyright 1989 by the American Society for Enology and Viticulture
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