The numerous uses of the grapevine fruit, especially for wine and beverages, have made it
one of the most important plants worldwide. The phytochemistry of grapevine is rich in a …

Biogenic amines (BA) are generally considered as a food hazard, even though there is not a
threshold for these biomolecules in the European legislation, except for histamine in fishery …

Biogenic amines (BAs) are nitrogenous low molecular weight organic bases and they have
an aliphatic, aromatic, or a heterocyclic structure. Biogenic amines are produced by the …

This review discusses those factors that have an influence on amine concentration in wine,
as well as the vinification stages when these amines are formed and their evolution during …

A rapid HPLC method has been developed for the simultaneous determination of 23 amino
acids, 10 biogenic amines and the ammonium ion in wine. Samples were pre-column …

Climate change has an impact on the chemical risks associated to wine consumption related
with grape development and microbial contamination. We can classify chemical hazards in …

Biogenic amines are involved in physiological roles in living organisms, but their excessive
production or intake can induce undesired toxicological effects. As biogenic amines can be …

Many variables such as total soluble sugars, total titratable acidity, nitrogen and phenolic
compounds balance, contribute to describe grape quality. They vary strongly with genetic …

Biogenic amines produced during fermentation are harmful and deteriorate the sensory
experience of food. However, methods for overcoming the impact of biogenic amines in …

Aim of this research was to study the effect of some agronomic and oenological factors on
the content of biogenic amines as quality index of sixty-five Abruzzo wines. Sum of amines …