Abstract
Due to the importance of peptides and the absence of any analytical method for their study in wine using HPLC, an analytical method was developed which includes ultrafiltration for the separation of proteins and low pressure column chromatography using Sephadex LH-20 for separation of free amino acids and phenolic compounds. Peptide derivatives with o-phthalaldehyde were separated by reverse phase HPLC. Principal amino acids from peptides are: glutamic and aspartic acids, serine, glycine, alanine, and lysine.
- Received April 1993.
- Copyright 1994 by the American Society for Enology and Viticulture
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Vol 45 Issue 2
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