BIOGENIC AMINES CONTENT IN SELECTED WINES DURING WINEMAKING

Back to full issue:
February – March 2012, vol.1, no.4
pages: 785-793
Article type: Food Sciences of Food Sciences
Abstract: The aim of this study was to describe the development of selected biogenic amines (histamine; tyramine; phenylethylamine; putrescine; agmatine; and cadaverine) during the winemaking in 10 selected species grown in Central Europe in 2008. The analysis was performed using ion-exchange chromatography by the sodium-citrate buffers with the post-column ninhydrin derivatization and photometric detection. A comparison of the content of biogenic amines in red and wine varieties showed that red wines have higher concentrations of biogenic amines.
XMLs: | NLM DTD xml | Copernicus xml |
Full text pdf download link: Issue navigation: February – March 2012, vol.1, no.4:
prev. article |p. 466-477| next article |p. 478-487|
Embed fulltext PDF: