RT Journal Article SR Electronic T1 Preliminary Studies on Peptides in Wine by HPLC JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 167 OP 172 DO 10.5344/ajev.1994.45.2.167 VO 45 IS 2 A1 M. I. Acedo A1 E. Pueyo A1 M. C. Polo YR 1994 UL http://www.ajevonline.org/content/45/2/167.abstract 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.