PT - JOURNAL ARTICLE AU - A. Casoli AU - O. Colagrande TI - Use of High-Performance Liquid Chromatography for the Determination of Amino Acids in Sparkling Wines AID - 10.5344/ajev.1982.33.3.135 DP - 1982 Jan 01 TA - American Journal of Enology and Viticulture PG - 135--139 VI - 33 IP - 3 4099 - http://www.ajevonline.org/content/33/3/135.short 4100 - http://www.ajevonline.org/content/33/3/135.full SO - Am J Enol Vitic.1982 Jan 01; 33 AB - 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.