Publication
Relationship Between Biogenic Amines and Free Amino Acid Contents of Winesand Musts from Alentejo (Portugal)
| Summary: | The concentration of biogenic amines and free amino acids was studied in 102 Portuguese wines and 18 musts from Alentejo demarcated (D.O.C.) regions. Most wines were commercial, except for 38 monovarietals obtained by micro vinification. Musts from the varieties used to produce the latter wines were also studied. Both biogenic amines and free amino acids were analyzed by HPLC using fluorescence detection for their o-phthalaldehyde/fluorenylmethyl chloroformate (OPA/FMOC) derivatives. The most significant amines (average 10.8 mg/L for histamine+tyramine in red, and 7.4 mg/L for white wines) were found to be present at low levels and, although no important relationship between each individual biogenic amine could be obtained, the total amine content depends significantly on the assimilable amino acid content in wine. |
|---|---|
| Main Authors: | Herbert, Paulo |
| Other Authors: | Cabrita, Maria Joao; Ratola, Nuno; Laureano, Olga; Alves, Arminda |
| Subject: | amines amino acids wine musts |
| Year: | 2012 |
| Country: | Portugal |
| Document type: | article |
| Access type: | open access |
| Associated institution: | Universidade de Évora |
| Language: | English |
| Origin: | Repositório Científico da Universidade de Évora |
| _version_ | 1868079906681782272 |
|---|---|
| author | Herbert, Paulo |
| author2 | Cabrita, Maria Joao Ratola, Nuno Laureano, Olga Alves, Arminda |
| author2_role | author author author author |
| author_facet | Herbert, Paulo Cabrita, Maria Joao Ratola, Nuno Laureano, Olga Alves, Arminda |
| author_role | author |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Herbert, Paulo\"},{\"Person.name\":\"Cabrita, Maria Joao\"},{\"Person.name\":\"Ratola, Nuno\"},{\"Person.name\":\"Laureano, Olga\"},{\"Person.name\":\"Alves, Arminda\"}] |
| datacite.creators.creator.creatorName.fl_str_mv | Herbert, Paulo Cabrita, Maria Joao Ratola, Nuno Laureano, Olga Alves, Arminda |
| datacite.date.Accepted.fl_str_mv | 2006-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2012-11-21T15:01:03Z |
| datacite.date.embargoed.fl_str_mv | 2012-11-21T15:01:03Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | amines amino acids wine musts |
| datacite.titles.title.fl_str_mv | Relationship Between Biogenic Amines and Free Amino Acid Contents of Winesand Musts from Alentejo (Portugal) |
| dc.creator.none.fl_str_mv | Herbert, Paulo Cabrita, Maria Joao Ratola, Nuno Laureano, Olga Alves, Arminda |
| dc.date.Accepted.fl_str_mv | 2006-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2012-11-21T15:01:03Z |
| dc.date.embargoed.fl_str_mv | 2012-11-21T15:01:03Z |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10174/5859 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Taylor & Francis |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | amines amino acids wine musts |
| dc.title.fl_str_mv | Relationship Between Biogenic Amines and Free Amino Acid Contents of Winesand Musts from Alentejo (Portugal) |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | The concentration of biogenic amines and free amino acids was studied in 102 Portuguese wines and 18 musts from Alentejo demarcated (D.O.C.) regions. Most wines were commercial, except for 38 monovarietals obtained by micro vinification. Musts from the varieties used to produce the latter wines were also studied. Both biogenic amines and free amino acids were analyzed by HPLC using fluorescence detection for their o-phthalaldehyde/fluorenylmethyl chloroformate (OPA/FMOC) derivatives. The most significant amines (average 10.8 mg/L for histamine+tyramine in red, and 7.4 mg/L for white wines) were found to be present at low levels and, although no important relationship between each individual biogenic amine could be obtained, the total amine content depends significantly on the assimilable amino acid content in wine. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| id | uevora_39eabb2c8c4e2cbd4f2e52a67361c2dc |
| identifier.url.fl_str_mv | http://hdl.handle.net/10174/5859 |
| instacron_str | uevora |
| institution | Universidade de Évora |
| instname_str | Universidade de Évora |
| language | eng |
| network_acronym_str | uevora |
| network_name_str | Repositório Científico da Universidade de Évora |
| oai_identifier_str | oai:dspace.uevora.pt:10174/5859 |
| organization_str_mv | urn:organizationAcronym:uevora |
| person_str_mv | Herbert, Paulo Cabrita, Maria Joao Ratola, Nuno Laureano, Olga Alves, Arminda |
| publishDate | 2012 |
| publisher.none.fl_str_mv | Taylor & Francis |
| reponame_str | Repositório Científico da Universidade de Évora |
| repository_id_str | urn:repositoryAcronym:uevora |
| service_str_mv | urn:repositoryAcronym:uevora |
| spelling | Relationship Between Biogenic Amines and Free Amino Acid Contents of Winesand Musts from Alentejo (Portugal)Herbert, PauloCabrita, Maria JoaoRatola, NunoLaureano, OlgaAlves, Armindaaminesamino acidswinemustsopen accesshttp://purl.org/coar/access_right/c_abf2http://hdl.handle.net/10174/5859HandlendN/AHasVersionmjbc@uevora.ptN/AHasVersionndN/AHasVersionndN/AHasVersionndN/AHasVersion210N/AHasVersionhttp://hdl.handle.net/10174/5859Handlehttps://doi.org/10.1080/03601230600856967DOI2012-11-21T15:01:03Z2012-11-212006-01-01T00:00:00ZThe concentration of biogenic amines and free amino acids was studied in 102 Portuguese wines and 18 musts from Alentejo demarcated (D.O.C.) regions. Most wines were commercial, except for 38 monovarietals obtained by micro vinification. Musts from the varieties used to produce the latter wines were also studied. Both biogenic amines and free amino acids were analyzed by HPLC using fluorescence detection for their o-phthalaldehyde/fluorenylmethyl chloroformate (OPA/FMOC) derivatives. The most significant amines (average 10.8 mg/L for histamine+tyramine in red, and 7.4 mg/L for white wines) were found to be present at low levels and, although no important relationship between each individual biogenic amine could be obtained, the total amine content depends significantly on the assimilable amino acid content in wine.Taylor & Francisengjournal articlehttp://purl.org/coar/resource_type/c_6501literature |
| spellingShingle | Relationship Between Biogenic Amines and Free Amino Acid Contents of Winesand Musts from Alentejo (Portugal) Herbert, Paulo amines amino acids wine musts |
| status | SINGLETON |
| subject.fl_str_mv | amines amino acids wine musts |
| title | Relationship Between Biogenic Amines and Free Amino Acid Contents of Winesand Musts from Alentejo (Portugal) |
| title_full | Relationship Between Biogenic Amines and Free Amino Acid Contents of Winesand Musts from Alentejo (Portugal) |
| title_fullStr | Relationship Between Biogenic Amines and Free Amino Acid Contents of Winesand Musts from Alentejo (Portugal) |
| title_full_unstemmed | Relationship Between Biogenic Amines and Free Amino Acid Contents of Winesand Musts from Alentejo (Portugal) |
| title_short | Relationship Between Biogenic Amines and Free Amino Acid Contents of Winesand Musts from Alentejo (Portugal) |
| title_sort | Relationship Between Biogenic Amines and Free Amino Acid Contents of Winesand Musts from Alentejo (Portugal) |
| topic | amines amino acids wine musts |
| topic_facet | amines amino acids wine musts |
| url | http://hdl.handle.net/10174/5859 |
| visible | 1 |