Journal
TALANTA
Volume 78, Issue 3, Pages 672-675Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.talanta.2008.12.023
Keywords
Magneto chromatography; Amino acids; Wines; Principal components
Categories
Funding
- CONACyT [61310]
- Consejeria de Educacion y Cultura de la Junta de Castilla y Leon [VA029A07]
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Eight amino acids (ethanolamine, glycine, alanine, beta-aminobutyric acid, leucine, methionine, histidine and asparagine) were identified and quantified in Spanish wines by high performance liquid magnetochromatography (HPLMC) with UV-V spectro photometry. For this method, the amino acids are first complexed with mono(1,10-phenanthroline)-Cu(II) to confer them paramagnetic properties, and then separated by application of a low magnetic field intensity (5.5 mT) to the stationary phase contained in the chromatographic Column. Principal components analysis of the results obtained grouped together the wine samples according to their denomination of origin: Ribera del Duero. Rueda or Rioja (Spain). Through cluster analysis, a series Of correlations was also observed among certain amino acids, and between these groupings and the type of wine. These Clusters were found to reflect the role played by the amino acids as primary or secondary nutrients for the bacteria involved in alcoholic and malolactic fermentation. (C) 2008 Elsevier B.V. All rights reserved.
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