Biogenic amines in wines from three Spanish regions

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 4, 2005, Pages 1119-1124

  Landete, José M ^a   Ferrer, Sergi ^a   Polo, Lucía ^a   Pardo, Isabel ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Biogenic amines; Grape variety; Histamine; Lactic acid bacteria; Malolactic fermentation; Phenylethylamine; Putrescine; Storage; Tyramine; Wine

Indexed keywords

BIOGENIC AMINE; HISTAMINE; LACTIC ACID; MALOLACTIC ACID; UNCLASSIFIED DRUG;

ARTICLE; CONCENTRATION (PARAMETERS); FERMENTATION; FOOD COMPOSITION; FOOD STORAGE; GRAPE; LACTIC ACID BACTERIUM; PH; SPAIN; VINICULTURE; WINE; WINE INDUSTRY;

BIOGENIC AMINES; FERMENTATION; FOOD HANDLING; FRUIT; HISTAMINE; HYDROGEN-ION CONCENTRATION; LACTOBACILLACEAE; PEDIOCOCCUS; PUTRESCINE; SPAIN; SPECIES SPECIFICITY; VITIS; WINE;

BACTERIA (MICROORGANISMS); REQUENA; VITIS SP.;

EID: 13944272210     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049340k     Document Type: Article

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