PT - JOURNAL ARTICLE AU - M. I. Acedo AU - E. Pueyo AU - M. C. Polo TI - Preliminary Studies on Peptides in Wine by HPLC AID - 10.5344/ajev.1994.45.2.167 DP - 1994 Jan 01 TA - American Journal of Enology and Viticulture PG - 167--172 VI - 45 IP - 2 4099 - http://www.ajevonline.org/content/45/2/167.short 4100 - http://www.ajevonline.org/content/45/2/167.full SO - Am J Enol Vitic.1994 Jan 01; 45 AB - 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.