BIOGENIC AMINES CONTENT IN SELECTED WINES DURING WINEMAKING

BIOGENIC AMINES CONTENT IN SELECTED WINES DURING WINEMAKING

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 b...

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Bibliographic Details
Main Authors: Radka Flasarová, Leona Buňková, Barbora Ivičičová, František Buňka, Stanislav Kráčmar
Format: Article
Language:English
Published: Slovak University of Agriculture 2012-02-01
Series:Journal of Microbiology, Biotechnology and Food Sciences
Subjects:
winemaking process
biogenic amines
lactic acid bacteria
Online Access:http://www.jmbfs.org/wp-content/uploads/2012/01/Bunka.pdf
Description
Summary: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.
ISSN:1338-5178

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