Article ID Journal Published Year Pages File Type
10278185 Journal of Food Engineering 2005 8 Pages PDF
Abstract
It was noticed that grape variety, region of production, and vintage can influence free amino acid and amine contents of musts and wines, although alcoholic and malolactic fermentations can override that effect.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Preview
Free amino acids and biogenic amines in wines and musts from the Alentejo region. Evolution of amines during alcoholic fermentation and relationship with variety, sub-region and vintage
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