HRGC of wine free amino acids as a tool for elementary wine characterization

Abstract

SummaryIn this paper we show that wine free amino acids derivatized as isopropyl N-heptafluorobutyryl esters can be used as a tool for wine characterization. Elementary wines of eight Vitis vinifera varieties were studied during a seven year period.The characteristic wine amino acids for each variety were assessed by means of pattern recognition techniques. A "star symbol plot" was used for graphic representation.

Automated HPLC method for the measurement of free amino acids including cysteine in musts and wines; first applications

“…This is also the case with methods using gas chromatography. 12,13 Currently, most methods use high-performance liquid chromatography with reverse phase columns, so the amino acids are simply determined (Received 9 November 2000; accepted 14 February 2001) after a pre-column derivatisation. This technique has improved the sensitivity and resolution of amino acid determination, especially since it is now possible to automate the derivatisation and injection of samples.…”

Evaluation of Some Fixed Components for Unifloral Honey Characterization

“…The groundwork of the present study was an analysis of the free amino acid fraction, after a similar approach had been adopted both to characterize other food matrixes (Bertacco et al, 1992;Monastero et al, 1991;Vasconcelos and Chaves Das Neves, 1990) and more specifically, to characterize pollens and honey types (Bosi and Battaglini, 1978;Curti and Riganti, 1966;Davies, 1975Davies, , 1976Davies, , 1978Davies and Harris, 1982;Fontanarrosa and Vigil, 1982;Gilliam et al, 1980;Pirini et al, 1992;Ricciarelli D'albore and Tonini D'Ambrosio, 1979;Speer and Montag, 1986). In this context, the objective was to further develop the separation method, namely, the separation of optical isomers through chiral columns, to evaluate whether honey contains D-isomers (Brucker and Hausch, 1989).…”

Analytical Characterization of Madeira Wine

“…Although the physicochemical parameters studied showed important data for the characterization of Madeira wine commercially available, the differentiation according to type and age is quite difficult to establish from the direct observation of Table 2. In recent years, multivariate techniques of data analysis represent a powerful statistical tool to explain wine differentiation, adopted by several authors (Noble, 1980;Freitas, 1988;Vasconcelos, 1989;Vasconcelos, 1990;Rossi, 1994;Garcia, 1996). The physicochemical data were used as variable vectors for multivariate analysis in order to obtain more detailed information on the variables that mainly influence the sample similarities and differences.…”