کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1218746 | 967623 | 2008 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Amino acids and biogenic amines during spontaneous malolactic fermentation in Tempranillo red wines
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
This paper examines the changes undergone by the nitrogenated fraction of wine during malolactic fermentation (MLF) produced by the indigenous microbiota in 16 industrial-scale vinifications at technologically well-equipped wineries. Statistically significant increases (between 5% and 35%) were found in 15 of the 24 amino acids analyzed; decreases (between 4% and 29%) were found only in four. The biogenic amines histamine, tyramine and putrescine increased by between 106% and 174%, but histamine final concentrations in wine were not too high, under the limit of 10 mg/L established by Switzerland. There was a non-significant increase of 2.0–2.3 μg/L in ethyl carbamate.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 21, Issue 8, December 2008, Pages 731–735
Journal: Journal of Food Composition and Analysis - Volume 21, Issue 8, December 2008, Pages 731–735
نویسندگان
P.M. Izquierdo Cañas, E. García Romero, S. Gómez Alonso, M. Fernández González, M.L.L. Palop Herreros,