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 …

This work studies for the first time the amino acid and biogenic amine composition of Rioja
red wines made with the red minority varieties Vitis vinífera cv. Monastel and Maturana Tinta …

Changes in biogenic amines (histamine, putrescine, tyramine and cadaverine) were
monitored during the industrial production of Tempranillo and Cabernet Sauvignon wines …

The concentration of biogenic amines and free amino acids was studied in 102 Portuguese
wines and 18 musts from Alentejo demarcated (DOC) regions. Most wines were commercial …

Together with proteins and peptides, amino acids constitute the main components of the
nitrogenous fraction of musts and wines. They are also the most studied and best known …

The aim was to study how factors such as temperature, alcoholic degree, and amino acids
supplementation are able to influence the content of tyramine, histamine, 2 …

One hundred and sixty-three wines from La Rioja, Utiel-Requena, and Tarragona were
analyzed to determine if there were any differences in the concentrations of six biogenic …

Changes in the contents of biogenic amines (histamine, putrescine, tyramine, cadaverine,
agmatine, ethylamine, isobutylamine, phenyletilamine, isoamylamine, serotonine and …

Biogenic amines are formed during winemaking from precursor amino acids, mainly by lactic
acid bacteria during malolactic fermentation (MLF). Various factors can influence the amino …

The presence of amines in wine, in high concentrations, can produce a negative impact on
the aroma of the product and, in some cases, detrimental health effects. Several factors …