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THE FREE AMINO ACIDS OF MUSTS AND WINES. I. MICROBIOLOGICAL ESTIMATION OF FOURTEEN AMINO ACIDS IN CALIFORNIA GRAPE MUSTS

✍ Scribed by JOHN G. B. CASTOR

Book ID
108794948
Publisher
Institute of Food Technologists
Year
1953
Tongue
English
Weight
450 KB
Volume
18
Category
Article
ISSN
0022-1147

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## Abstract An analytical method for the determination of free amino acids and especially of cysteine in musts and wines is reported. This technique involves the use of a pre‐column derivatisation with iodoacetic acid (IDA) and __o__‐phthaldialdehyde (OPA). Isoindole‐type fluorescent derivatives we