The characterization of European wines by the use of amino acids fingerprints
This work explores the applicability of amino acid fingerprints as a method of characterisation of various European wines. 13C-NMR was used to assign the various amino acids and the C3/C4 peaks of each amino acid were used for quantitative determination. The amino acids proline and arginine were singled out as representative examples for distinguishing between different wines. Noticeable differences were found between wines of different geographical origin and from different grape varieties.
Bibliographic Reference: Paper presented: Convegno CBA Chimica e Biotecnologie Agro-alimentari, Positano (IT), October 23-29, 1994
Availability: Available from (1) as Paper EN 38743 ORA
Record Number: 199411610 / Last updated on: 1995-01-10
Original language: en
Available languages: en