RT Journal Article
SR Electronic
T1 Quantitative Determination of Volatile Amines in Grapes and Wines. I. Effect of Fermentation and Storage Temperature on Amine Concentrations
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 185
OP 188
DO 10.5344/ajev.1981.32.3.185
VO 32
IS 3
A1 C. S. Ough
A1 C. E. Daudt
YR 1981
UL http://www.ajevonline.org/content/32/3/185.abstract
AB A quantitative method for measuring several volatile amines (diethyl, dimethyl, ethyl, methyl, n-propyl, active amyl (a-amyl), isoamyl and 2-phenethyl) in grapes and wine is presented. Quantification in the low µg/L ranges was achieved. The changes in amine concentrations during fermentation temperature on the amine content were also reported. Median fermentation temperature ranges result in the lowest amine content. Evidence supports the assumption that the volatile amines are metabolized by the yeast during early stages of growth and that some are released at the conclusion of fermentation or may form by some other means during storage.