𝔖 Bobbio Scriptorium
✦   LIBER   ✦

THE FREE AMINO ACIDS OF MUSTS AND WINES. II. THE FATE OF AMINO ACIDS OF MUST DURING ALCOHOLIC FERMENTATION

✍ Scribed by J. G. B. CASTOR

Book ID
108794949
Publisher
Institute of Food Technologists
Year
1953
Tongue
English
Weight
351 KB
Volume
18
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Automated HPLC method for the measuremen
Automated HPLC method for the measurement of free amino acids including cysteine in musts and wines; first applications
✍ Laura Pripis-Nicolau; Gilles de Revel; Stéphanie Marchand; Angel Anocibar Beloqu 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 173 KB 👁 1 views

## 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