Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1218746 | Journal of Food Composition and Analysis | 2008 | 5 Pages |
Abstract
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.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
P.M. Izquierdo Cañas, E. García Romero, S. Gómez Alonso, M. Fernández González, M.L.L. Palop Herreros,