Publicação

Relationship Between Biogenic Amines and Free Amino Acid Contents of Winesand Musts from Alentejo (Portugal)

Ver documento

Detalhes bibliográficos
Resumo: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.
Autores principais:Herbert, Paulo
Outros Autores:Cabrita, Maria Joao; Ratola, Nuno; Laureano, Olga; Alves, Arminda
Assunto:amines amino acids wine musts
Ano:2012
País:Portugal
Tipo de documento:artigo
Tipo de acesso:acesso aberto
Instituição associada:Universidade de Évora
Idioma:inglês
Origem:Repositório Científico da Universidade de Évora

Registos relacionados

Registos relacionados