Abstract
An analytical method is reported that can be used for the determination of amino acids in sparkling wines based on their transformation into dansyl derivatives and their separation by high-performance liquid chromatography. The amino acids were chromatographed using a reversed-phase C8 column with a multi-step gradient elution program. The method was applied to the analysis of sparkling wines, and the quantities of 19 free amino acids were determined. The technique is reliable and gives satisfactory, reproducible results.
- Received October 1981.
- Revision received December 1981.
- Accepted January 1982.
- Published online January 1982
- Copyright 1982 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.