UPLC analysis of free amino acids in wines: Profiling of on-lees aged wines

Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences

Volumn 879, Issue 17-18, 2011, Pages 1361-1366

  Fiechter, G ^a   Mayer, H K ^a  

^a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

Author keywords

6 Aminoquinolyl N hydroxysuccinimidyl carbamate; Amino acid derivatization; UPLC ; Wine maturation

Indexed keywords

6-AMINOQUINOLYL-N-HYDROXYSUCCINIMIDYL CARBAMATES; AMINO ACID ANALYSIS; AMINO ACID DERIVATIVES; ENHANCED PERFORMANCE; FREE AMINO ACIDS; NEW PROTOCOL; PRECOLUMN DERIVATIZATIONS; PRODUCT MONITORING; RIPENING PERIODS; RUNTIMES; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; UV DETECTION; WHITE WINES; WINE MATURATION; WINE SAMPLE; YEAST AUTOLYSIS;

ANTIGEN-ANTIBODY REACTIONS; LIQUID CHROMATOGRAPHY; WINE; YEAST;

AMINO ACIDS;

4 AMINOBUTYRIC ACID; ALANINE; AMINO ACID; ARGININE; ASPARAGINE; ASPARTIC ACID; CITRULLINE; CYSTINE; GLUTAMIC ACID; GLUTAMINE; GLYCINE; HISTIDINE; ISOLEUCINE; LEUCINE; LYSINE; METHIONINE; ORNITHINE; PHENYLALANINE; PROLINE; SERINE; THREONINE; TRYPTOPHAN; TYROSINE; VALINE;

AMINO ACID ANALYSIS; ARTICLE; AUTOLYSIS; CONTROLLED STUDY; DERIVATIZATION; FLUORESCENCE ANALYSIS; LIQUID CHROMATOGRAPHY; NONHUMAN; PRIORITY JOURNAL; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; WINE; YEAST;

AMINO ACIDS; AMINOQUINOLINES; CARBAMATES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; SENSITIVITY AND SPECIFICITY; WINE; YEASTS;

EID: 79955574237     PISSN: 15700232     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jchromb.2011.02.005     Document Type: Article

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