Perfil de aminoácidos libres de los vinos Albariño y Godello

6-Aminoquinolil-N-hidroxisuccinimidil carbamate (AQC) is employed for free amino acid derivatization of 20 samples of Albarino wines and 13 samples of Godello wines, that are separated and quantified by reversed phase HPLC. It is found that the Albarino wines have a higher content of amino acids that the Godello ones. The proline is the most abundant amino acid in the wines of the two varieties, followed by the arginine and alanine in the Albarino wines, and the cistationine in the Godello. By application of Discriminant Analysis to all the samples and using as variables the concentrations of free amino acids, three amino acids with capacity of discrimination are found: asparagine (Asn), leucine (Leu) and ornitine (Orn), which has permitted to identify the grape variety utilized in the wine elaboration with a reliability of almost 100%.