HRGC of wine free amino acids as a tool for elementary wine characterization

Abstract

Abstract In this paper we show that wine free amino acids derivatized as isopropyl N ‐heptafluorobutyryl esters can be used as a tool for wine characterization. Elementary wines of eight Vitis vinifera varieties were studied during a seven year period. The characteristic wine amino acids for each variety were assessed by means of pattern recognition techniques. A “star symbol plot” was used for graphic representation.