Biogenic amine synthesis in high quality Tempranillo wines. Relationship with lactic acid bacteria and vinification conditions-Reference-Cited by-同舟云学术

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Biogenic amine synthesis in high quality Tempranillo wines. Relationship with lactic acid bacteria and vinification conditions

Published:2010-08-15 Issue:1 Volume:61 Page:191-198
ISSN:1590-4261
Container-title:Annals of Microbiology
language:en
Short-container-title:Ann Microbiol

Author:

Polo Lucía,Ferrer Sergi,Peña-Gallego Almudena,Hernández-Orte Purificación,Pardo Isabel

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s13213-010-0108-2.pdf

Reference31 articles.

1. Alcaide-Hidalgo JM, Moreno-Arribas MV, Martín-Álvarez PJ, Polo MC (2007) Influence of malolactic fermentation, postfermentative treatments and ageing with lees on nitrogen compounds of red wines. Food Chem 103:572–581

2. Ancín-Azpilicueta C, González-Marco A, Jiménez-Moreno N (2008) Current knowledge about the presence of amines in wine. Crit Rev Food Sci Nutr 48:257–275

3. Anli RE, Bayram M (2009) Biogenic amines in wines. Food Rev Int 25:86–102

4. Buteau C, Duitschaever CL, Ashton GC (1984) A study of the biogenesis of amines in a Villard Noir wine. Am J Enol Vitic 25:228–236

5. Costantini A, Vaudano E, Del Prete V, Danei M, García-Moruno E (2009) Biogenic amine production by contaminating bacteria found in starter preparations used in winemaking. J Agric Food Chem 57:10664–10669

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