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|Title: ||Free amino acids and biogenic amines in wines and musts from|
|Authors: ||Herbert, Paulo|
Cabrita, Maria João
|Issue Date: ||2005|
|Abstract: ||Characterization of musts and wines from different Alentejo sub-regions, varieties and vintages was made in terms of amino acid
and amine contents, by HPLC with fluorescence detection of OPA/FMOC derivatives. The evolution of volatile and biogenic amines
was also studied throughout 10 microvinifications.
No significant increase in the levels of total volatile amines was observed during alcoholic or spontaneous malolactic fermentation.
While higher histamine levels were only found during the storage period, an increase in the concentration of tyramine was
confirmed in red wines immediately after malolactic fermentation, which seems to be also the main origin of putrescine.
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.|
|Appears in Collections:||ICAAM - Publicações - Artigos em Revistas Internacionais Com Arbitragem Científica|
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