Dansyl Amino-Acids Behavior on a Radial Pak C₁₈ Column. Derivatization of Grape Wine Musts, Wines, and Wine Vinegars

Abstract

Abstract Investigation was carried out into the retention behaviour of dansyl amino acids with the concentration of the organic modifier, the pH and the ionic strenght of the eluting buffer. The quantitative result precision obtained using gradients of polarity and the stability of dansyl amino acids have been calculated. Finally, the dansylation conditions of grape wine musts, wines and wine vinegars are fixed.