Biogenic amine determination in wine fermented in oak barrels: Factors affecting formation

Food Research International

Volumn 41, Issue 7, 2008, Pages 697-706

  Hernandez Orte P ^a   Lapena A C ^a   Pena Gallego A ^a   Astrain, J ^b   Baron, C ^b   Pardo, I ^c   Polo, L ^c   Ferrer, S ^c   Cacho, J ^a   Ferreira, V ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

^b Bodega Pirineos   (Spain)

^c ENOLAB   (Spain)

Author keywords

Amino acids; Biogenic amines; Malolactic fermentation; Volatile phenols; Wine

Indexed keywords

ACIDS; AMINATION; AMINO ACIDS; ARSENIC COMPOUNDS; BIOCHEMICAL ENGINEERING; CONCENTRATION (PROCESS); FERMENTATION; FOOD ADDITIVES; HEALTH; ORGANIC ACIDS; ORGANIC COMPOUNDS; VOLATILE ORGANIC COMPOUNDS; WINE;

ACID CONCENTRATIONS; AGEING TIME; BIOGENIC AMINES; CABERNET SAUVIGNON; EVOLUTION (CO); INDUSTRIAL PRODUCTION (IP); MALIC ACIDS; MALOLACTIC FERMENTATION (MLF); PUTRESCINE (PUT); VOLATILE COMPOUNDS;

AMINES;

BACTERIA (MICROORGANISMS);

EID: 48349128059     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.05.002     Document Type: Article

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