Free amino acids and biogenic amines in wines and musts from the Alentejo region. Evolution of amines during alcoholic fermentation and relationship with variety …
P Herbert, MJ Cabrita, N Ratola, O Laureano… - Journal of Food …, 2005 - Elsevier
Characterization of musts and wines from different Alentejo sub-regions, varieties and
vintages was made in terms of amino acid and amine contents, by HPLC with fluorescence
detection of OPA/FMOC derivatives. The evolution of volatile and biogenic amines was also
studied throughout 10 microvinifications. No significant increase in the levels of total volatile
amines was observed during alcoholic or spontaneous malolactic fermentation. While
higher histamine levels were only found during the storage period, an increase in the …
vintages was made in terms of amino acid and amine contents, by HPLC with fluorescence
detection of OPA/FMOC derivatives. The evolution of volatile and biogenic amines was also
studied throughout 10 microvinifications. No significant increase in the levels of total volatile
amines was observed during alcoholic or spontaneous malolactic fermentation. While
higher histamine levels were only found during the storage period, an increase in the …
Free amino acids and biogenic amines in wines and musts from
P Herbert, MJ Cabrita, N Ratola, O Laureano, A Alves - 2005 - dspace.uevora.pt
Characterization of musts and wines from different Alentejo sub-regions, varieties and
vintages was made in terms of amino acid and amine contents, by HPLC with fluorescence
detection of OPA/FMOC derivatives. The evolution of volatile and biogenic amines was also
studied throughout 10 microvinifications. No significant increase in the levels of total volatile
amines was observed during alcoholic or spontaneous malolactic fermentation. While
higher histamine levels were only found during the storage period, an increase in the …
vintages was made in terms of amino acid and amine contents, by HPLC with fluorescence
detection of OPA/FMOC derivatives. The evolution of volatile and biogenic amines was also
studied throughout 10 microvinifications. No significant increase in the levels of total volatile
amines was observed during alcoholic or spontaneous malolactic fermentation. While
higher histamine levels were only found during the storage period, an increase in the …
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