
Amino acids and biogenic amines during spontaneous malolactic fermentation in Tempranillo red wines
Keywords: اتیل کربامات; Wine; Amino acids; Biogenic amines; Ethyl carbamate; Malolactic fermentation; MLF; Lactic acid bacteria; LAB; Tempranillo red wine; Winemaking; Castilla-La Mancha region; Sanitary quality in wine; Food composition