| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602044 | Food Chemistry | 2013 | 9 Pages |
Abstract
⺠Biogenic amines were more abundant in red than in white grapes. ⺠After fermentation, white wines showed high amounts of histamine, tyramine and putrescine. ⺠Only in red grapes and wines, stilbenes were present in the mono-glucosylated form. ⺠No significant difference was shown among the samples coming from different agricultural and winemaking practices.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Annalisa Tassoni, Nunzio Tango, Maura Ferri,