TY - JOUR T1 - Preliminary Studies on Peptides in Wine by HPLC JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 167 LP - 172 DO - 10.5344/ajev.1994.45.2.167 VL - 45 IS - 2 AU - M. I. Acedo AU - E. Pueyo AU - M. C. Polo Y1 - 1994/01/01 UR - http://www.ajevonline.org/content/45/2/167.abstract N2 - 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. ER -