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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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
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spelling doaj-9b8752df25cc489d87eeec927f328f8b2020-11-25T00:27:35ZengSlovak University of AgricultureJournal of Microbiology, Biotechnology and Food Sciences1338-51782012-02-0114785793BIOGENIC AMINES CONTENT IN SELECTED WINES DURING WINEMAKINGRadka FlasarováLeona BuňkováBarbora IvičičováFrantišek BuňkaStanislav KráčmarThe 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. http://www.jmbfs.org/wp-content/uploads/2012/01/Bunka.pdfwinemaking processbiogenic amineslactic acid bacteria
collection DOAJ
language English
format Article
sources DOAJ
author Radka Flasarová
Leona Buňková
Barbora Ivičičová
František Buňka
Stanislav Kráčmar
spellingShingle Radka Flasarová
Leona Buňková
Barbora Ivičičová
František Buňka
Stanislav Kráčmar
BIOGENIC AMINES CONTENT IN SELECTED WINES DURING WINEMAKING
Journal of Microbiology, Biotechnology and Food Sciences
winemaking process
biogenic amines
lactic acid bacteria
author_facet Radka Flasarová
Leona Buňková
Barbora Ivičičová
František Buňka
Stanislav Kráčmar
author_sort Radka Flasarová
title BIOGENIC AMINES CONTENT IN SELECTED WINES DURING WINEMAKING
title_short BIOGENIC AMINES CONTENT IN SELECTED WINES DURING WINEMAKING
title_full BIOGENIC AMINES CONTENT IN SELECTED WINES DURING WINEMAKING
title_fullStr BIOGENIC AMINES CONTENT IN SELECTED WINES DURING WINEMAKING
title_full_unstemmed BIOGENIC AMINES CONTENT IN SELECTED WINES DURING WINEMAKING
title_sort biogenic amines content in selected wines during winemaking
publisher Slovak University of Agriculture
series Journal of Microbiology, Biotechnology and Food Sciences
issn 1338-5178
publishDate 2012-02-01
description 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.
topic winemaking process
biogenic amines
lactic acid bacteria
url http://www.jmbfs.org/wp-content/uploads/2012/01/Bunka.pdf
work_keys_str_mv AT radkaflasarova biogenicaminescontentinselectedwinesduringwinemaking
AT leonabunkova biogenicaminescontentinselectedwinesduringwinemaking
AT barboraivicicova biogenicaminescontentinselectedwinesduringwinemaking
AT frantisekbunka biogenicaminescontentinselectedwinesduringwinemaking
AT stanislavkracmar biogenicaminescontentinselectedwinesduringwinemaking
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