Abstract
Sixteen amino acid ethyl esters were identified in wines by GC-MS and 13 of them quantified in wine and an additional 2 in sherry using an improved extraction and derivatization technique. The amounts found in the wines indicated that these esters significantly contribute to the pool of basic compounds found in wines. Proline ethyl ester was found in the highest amounts. The other amino acid esters found in excess of 1 mg/L were alanine ethyl ester, glycine ethyl ester, and γ-aminobutyric ethyl ester
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