Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration

Food Chemistry

Volumn 197, Issue , 2016, Pages 1038-1045

  Bordiga, M ^a   Lorenzo, C ^b   Pardo, F ^c   Salinas, M R ^b   Travaglia, F ^a   Arlorio, M ^a   Coisson J D ^a   Garde Cerdan T ^d  

^a UNIVERSITY OF EASTERN PIEDMONT   (Italy)

^b UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^c Bodega San Isidro BSI   (Spain)

^d UNIVERSITY OF LA RIOJA   (Spain)

Author keywords

Alcohols; Amino acids; Fermentation conditions; Grape; Wine

Indexed keywords

ALCOHOLS; CHROMATOGRAPHIC ANALYSIS; FERMENTATION; WINE;

ALCOHOLIC FERMENTATION; CHROMATOGRAPHIC METHODS; CORRELATION COEFFICIENT; FERMENTATION CONDITIONS; GRAPE; HYDROXYTYROSOL; MALOLACTIC FERMENTATION; TRYPTOPHOL;

AMINO ACIDS;

ALCOHOL DERIVATIVE; AMINO ACID; HISTAMINOL; HYDROXYTYROSOL; TRYPTOPHOL; TYROSOL; UNCLASSIFIED DRUG; 3,4-DIHYDROXYPHENYLETHANOL; 4-HYDROXYPHENYLETHANOL; HISTAMINE; INDOLE DERIVATIVE; PHENETHYL ALCOHOL;

ARTICLE; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SUPPLEMENTATION; TANDEM MASS SPECTROMETRY; TEMPERATURE; WINE; ANALOGS AND DERIVATIVES; ANALYSIS; BIOSYNTHESIS;

AMINO ACIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; HISTAMINE; INDOLES; PHENYLETHYL ALCOHOL; TANDEM MASS SPECTROMETRY; TEMPERATURE; WINE;

EID: 84949532105     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.11.112     Document Type: Article

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