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Talanta. 2010 Jun 15;81(4-5):1143-52. doi: 10.1016/j.talanta.2010.02.040. Epub 2010 Feb 19.

Determination of amino acids in grape-derived products: a review.

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1
Area de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n degrees 2, Sevilla, Spain. raqcalfer@alum.us.es

Abstract

The amino acids present in foods and beverages affect the quality of these products and they play an important role in enology. Amino acids are consumed by yeasts as a source of nitrogen during alcoholic fermentation and are precursors of aroma compounds. In this review various chromatographic methodologies for the determination of amino acids are described, and specific applications for the analysis of amino acid content are discussed. Amino acids usually need to be derivatized to make them more detectable. Several derivatizing reagents have been employed for the determination of amino acids in enological applications, and each has its advantages and disadvantages.

PMID:
20441877
DOI:
10.1016/j.talanta.2010.02.040
[Indexed for MEDLINE]
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