The main constituents of wine (ethanol, glycerol, glucose, fructose, tartrate, malate, lactate, succinate, acetate and citrate) were separated by HPLC in one run and determined quantitatively in a time of 25 min. The stationary phase was the cation exchange resin HPX 87H and the mobile phase was dilute sulfuric acid. The results of the HPLC analysis of several wines are presented. Good agreement is observed with the results obtained by conventional methods.