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Wine samples collected during the winemaking process have been analyzed employing a previously optimized UHPLC-FD method, determining their biogenic amines and amino acids profile. The results obtained have been submitted to a statistical analysis from which it was extracted that the most influential analyte was tyrosine. Thanks to its fluorescence, a method for its determination by excitation-emission matrices has been proposed. The accuracy of the method has been checked by means of Elliptical Joint Confidence Region test. The winemaking process has been monitored with this method, obtaining a faster and cheaper way to follow the process., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

The determination and quantification of α-dicarbonyl compounds, glyoxal and methylglyoxal, in "Ribera del Guadiana" monovarietal wines (Extremadura, Spain) without sample clean-up has been carried out by HPLC with spectrofluorimetric detection (307/371 nm). For this purpose, a derivatization step with the new reagent 3,4-diaminopyridine at pH 2 during 120 min at 90 °C has been included. Afterwards, the sample could be injected in the chromatographic system with no clean-up, during a total run time of 4 min. Several monovarietal wines (white, rosé and red) have been analyzed and the levels of these compounds for white wines were between 0.4-1.0 mg L(-1) glyoxal and 0.8-1.3 mg L(-1) methylglyoxal; and between 0.8-3.0 mg L(-1) and 0.5-1.8 mg L(-1) of glyoxal and methylglyoxal respectively, in red wines., (Copyright © 2015 Elsevier Ltd. All rights reserved.)