Identification of amino acids in wines by one-and two-dimensional nuclear magnetic resonance spectroscopy

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 1, 2001, Pages 50-56

  Košir, Iztok J ^a   Kidrič, Jurkica ^a  

^a NATIONAL INSTITUTE OF CHEMISTRY   (Slovenia)

Author keywords

Amino acids; NMR; WET suppression; Wine analysis

Indexed keywords

4 AMINOBUTYRIC ACID; ALCOHOL; AMINO ACID; GLYCEROL; WATER;

AMINO ACID ANALYSIS; AMINO ACID COMPOSITION; ANALYTIC METHOD; ARTICLE; CARBON NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PH; PROTON NUCLEAR MAGNETIC RESONANCE; WINE;

AMINO ACIDS; MAGNETIC RESONANCE SPECTROSCOPY; WINE;

EID: 0035138746     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0008137     Document Type: Article

References (5)

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3. Huang, Z.; Ough, C. S. Amino acid profiles of commercial grape juices and wines. Am. J. Enol. Vitic. 1991, 42, 261-267.
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5. Klampfl, C. W.; Buchberger, W.; Turner, M.; Fritz, J. S. Determination of underivatized amino acids in beverage samples by capillary electrophoresis. J. Chromatogr. A 1998, 804, 349-355.