Abstract
To investigate the source (origin) of biogenic amines, 135 wines of various origins were initially analyzed to determine their content of amino acids and biogenic amines. Of these wines, 58 containing varying concentrations of biogenic amines then underwent a complete analysis. Amino acids and biogenic amines were quantified by HPLC with fluorescence detection. The results of the study indicate that a large number of amines can be formed from their precursor amino acids. This occurs primarily during and after the spontaneous malolactic fermentation process. Moreover, the presence of amines is linked to substances characteristic of wine spoilage. Therefore, the type of lactic acid bacteria should be controlled, and all microbiological action after completion of malolactic fermentation should be halted.
- Copyright 1998 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.
Vol 49 Issue 3
