RT Journal Article
SR Electronic
T1 Use of High-Performance Liquid Chromatography for the Determination of Amino Acids in Sparkling Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 135
OP 139
DO 10.5344/ajev.1982.33.3.135
VO 33
IS 3
A1 A. Casoli
A1 O. Colagrande
YR 1982
UL http://www.ajevonline.org/content/33/3/135.abstract
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.