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biogenic amines

  • Open Access
    Autochthonous Oenococcus oeni Strain to Avoid Histamine Formation in Red Wines: A Study in Real Winemaking Conditions
    Silvia Pérez-Magariño, Estela Cano-Mozo, Clara Albors, Antonio Santos, Eva Navascués
    Am J Enol Vitic.  2021  72: 170-180  ; DOI: 10.5344/ajev.2020.20010
    Silvia Pérez-Magariño
    1Instituto Tecnológico Agrario de Castilla y León. Consejería de Agricultura y Ganadería. Ctra Burgos Km 119, Finca Zamadueñas. 47071 Valladolid, Spain;
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    • For correspondence: permagsi@itacyl.es
    Estela Cano-Mozo
    1Instituto Tecnológico Agrario de Castilla y León. Consejería de Agricultura y Ganadería. Ctra Burgos Km 119, Finca Zamadueñas. 47071 Valladolid, Spain;
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    Clara Albors
    2Pago de Carraovejas State Winery. Camino de Carraovejas, s/n. 47300 Peñafiel, Valladolid, Spain;
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    Antonio Santos
    3Department of Genetics, Physiology and Microbiology. Unit of Microbiology. Biology Faculty, Complutense University of Madrid, Madrid, Spain.
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    Eva Navascués
    2Pago de Carraovejas State Winery. Camino de Carraovejas, s/n. 47300 Peñafiel, Valladolid, Spain;
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  • You have accessRestricted access
    Impact of Pediococcus spp. on Pinot noir Wine Quality and Growth of Brettanomyces
    Matthew T. Strickland, Lauren M. Schopp, Charles G. Edwards, James P. Osborne
    Am J Enol Vitic.  2016  67: 188-198  ; DOI: 10.5344/ajev.2015.15011
    Matthew T. Strickland
    1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331
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    Lauren M. Schopp
    2School of Food Science, Washington State University, Pullman, WA 99164-6376.
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    Charles G. Edwards
    2School of Food Science, Washington State University, Pullman, WA 99164-6376.
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    James P. Osborne
    1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331
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    • For correspondence: james.osborne@oregonstate.edu
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    Influence of Yeast Strain on Biogenic Amines Content in Wines: Relationship with the Utilization of Amino Acids during Fermentation
    Diego Torrea Goñi, Carmen Ancín Azpilicueta
    Am J Enol Vitic.  2001  52: 185-190  ; DOI: 10.5344/ajev.2001.52.3.185
    Diego Torrea Goñi
    Departamento de Química Aplicada, Universidad Pública de Navarra Campus Arrosadía s/n, 31006, Pamplona, Spain.
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    Carmen Ancín Azpilicueta
    Departamento de Química Aplicada, Universidad Pública de Navarra Campus Arrosadía s/n, 31006, Pamplona, Spain.
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    Evaluation of Biogenic Amines in Some Portuguese Quality Wines by HPLC Fluorescence Detection of OPA Derivatives
    I. Mafra, P. Herbert, L. Santos, P. Barros, A. Alves
    Am J Enol Vitic.  1999  50: 128-132  ; DOI: 10.5344/ajev.1999.50.1.128
    I. Mafra
    Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua dos Bragas, 4099 Porto Codex, Portugal
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    P. Herbert
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    L. Santos
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    P. Barros
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    A. Alves
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    Correlation Between the Content of Biogenic Amines and Other Wine Compounds
    E. Soufleros, Marie-Lyse Barrios, A. Bertrand
    Am J Enol Vitic.  1998  49: 266-278  ; DOI: 10.5344/ajev.1998.49.3.266
    E. Soufleros
    Faculty of Agronomy, Dept. of Food Science and Technology, Univ. P.O. Box 235, Aristotle University of Theealonikiki, GR-54006, Thessaloniki, Greece
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    Marie-Lyse Barrios
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    A. Bertrand
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    A Survey of Biogenic Amines in Oregon Pinot noir and Cabernet Sauvignon Wines
    M. Beatriz A. Glória, Barney T. Watson, Livia Simon-Sarkadi, Mark A. Daeschel
    Am J Enol Vitic.  1998  49: 279-282  ; DOI: 10.5344/ajev.1998.49.3.279
    M. Beatriz A. Glória
    Departamento de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Av. Olegário Maciel 2360 Belo Horizonte, MG, Brazil 30180-112)
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    Barney T. Watson
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    Livia Simon-Sarkadi
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    Mark A. Daeschel
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    Use of Lysozyme to Inhibit Malolactic Fermentation and to Stabilize Wine After Malolactic Fermentation
    V. Gerbaux, A. Villa, C. Monamy, A. Bertrand
    Am J Enol Vitic.  1997  48: 49-54  ; DOI: 10.5344/ajev.1997.48.1.49
    V. Gerbaux
    Institut Technique de la Vigne et du Vin (ITV), 6 rue du 16ème Chasseur, 21200 Beaune, France
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    A. Villa
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    C. Monamy
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    A. Bertrand
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    Changes in the Concentration of Histamine and Tyramine During Wine Spoilage at Various Temperatures
    M. C. Vidal-Carou, R. Codony-Salcedo, A. Mariné-Font
    Am J Enol Vitic.  1991  42: 145-149  ; DOI: 10.5344/ajev.1991.42.2.145
    M. C. Vidal-Carou
    Faculty of Pharmacy. University of Barcelona, Avda. Diagonal s/n, 08028 Barcelona, Spain.
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    R. Codony-Salcedo
    Faculty of Pharmacy. University of Barcelona, Avda. Diagonal s/n, 08028 Barcelona, Spain.
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    A. Mariné-Font
    Faculty of Pharmacy. University of Barcelona, Avda. Diagonal s/n, 08028 Barcelona, Spain.
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