Biogenic amines content in selected wines during winemaking
2012
Buňka, F., Tomas Bata University in Zlin, Zlín (Czech Republic). Faculty of Technology, Department of Food Technology and Microbiology | Ivičičová, B. | Buňková, L. | Flasarová, R. | Kráčmar, S.
The aim of this study was to describe the development of selected biogenic amines (histamine; tyramine; phenylethylamine; putrescine; agmatine; and cadaverine) during the winemaking in 10 selected species grown in Central Europe in 2008. The analysis was performed using ion-exchange chromatography by the sodium-citrate buffers with the post-column ninhydrin derivatization and photometric detection. A comparison of the content of biogenic amines in red and wine varieties showed that red wines have higher concentrations of biogenic amines.
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