Resumo (PT):
A reversed-phase HPLC/UV-Vis methodology for determination of twenty
free amino acids in Da˜o red wine is described. The sample preparation was simple,
involving only a pre-column derivatization with dabsyl chloride. The HPLC/UV-Vis
procedure is sensitive, reproducible, and accurate. The detection limit values for free
amino acids were low, between 0.01 and 0.07 mg/mL, and the method was precise.
As a general rule, the recovery values were high.
This methodology was applied to the evaluation of the effect of the spoilage wine
yeast Dekkera bruxellensis on the Da˜o red wine free amino acids profile. This yeast
seems to influence the free amino acids composition of the wine, including aspartic
and glutamic acids, asparagine, glutamine, and isoleucine as the main affected
compounds.
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Keywords: Dão red wine, Dekkera bruxellensis, Free amino acids
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Abstract (EN):
A reversed-phase HPLC/UV-Vis methodology for determination of twenty free amino acids in Dao red wine is described. The sample preparation was simple, involving only a pre-column derivatization with dabsyl chloride. The HPLC/UV-Vis procedure is sensitive, reproducible, and accurate. The detection limit values for free amino acids were low, between 0.01 and 0.07 mu g/mL, and the method was precise. As a general rule, the recovery values were high. This methodology was applied to the evaluation of the effect of the spoilage wine yeast Dekkera bruxellensis on the Dao red wine free amino acids profile. This yeast seems to influence the free amino acids composition of the wine, including aspartic and glutamic acids, asparagine, glutamine, and isoleucine as the main affected compounds.
Idioma:
Inglês
Tipo (Avaliação Docente):
Científica
Nº de páginas:
13