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

✍ Scribed by Vasconcelos, Ana M. P. ;das Neves, Higuinaldo J. Chaves

Publisher
John Wiley and Sons
Year
1990
Tongue
English
Weight
437 KB
Volume
13
Category
Article
ISSN
0935-6304

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✦ Synopsis

Abstract

In 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.

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