HPLC determination of free amino acids profile of Dão red wine: effect of Dekkera bruxellensis contamination

• Type: Article in International Scientific Journal
• Date: 2007

Authors

Branca M. Silva (Author) FFUP; L. R. Silva (Author) Other; Patrícia Valentão (Author) FFUP; Rosa M. Seabra (Author) FFUP; Paula B. Andrade (Author) FFUP; M. E. Trujillo (Author) Other; E. Velzquez (Author) Other

Journal

Title: Journal of Liquid Chromatography and Related Technologies

Vol. 30 No. 9

Pages: 1371-1383

ISSN: 1082-6076

Publisher: Taylor & Francis

Indexing

ISI Web of Knowledge - 5 Citations

ISI Web of Science

Scopus - 7 Citations

Scientific classification

FOS: Natural sciences

CORDIS: Health sciences

Other information

Authenticus ID: P-004-DPW

Resumo (PT): A reversed-phase HPLC/UV-Vis methodology for determination of twenty free amino acids in Do 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 µg/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 Do 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. <br> <br> Keywords: Do red wine; Dekkera bruxellensis; Free amino acids <br>

Abstract (EN): A reversed-phase HPLC/UV-Vis methodology for determination of twenty free amino acids in Do 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 µg/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 Do 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. <br> <br> Keywords: Do red wine; Dekkera bruxellensis; Free amino acids <br>

Language: English

Type (Professor's evaluation): Scientific