Please use this identifier to cite or link to this item: http://hdl.handle.net/10174/1945

Title: Free amino acids and biogenic amines in wines and musts from
Authors: Herbert, Paulo
Cabrita, Maria João
Ratola, Nuno
Laureano, Olga
Alves, Arminda
Keywords: Region
Vintage
Amino acids;
Amines
Alcoholic fermentation
Variety
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.
URI: http://hdl.handle.net/10174/1945
Type: article
Appears in Collections:ICAAM - Publicações - Artigos em Revistas Internacionais Com Arbitragem Científica

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