A survey of biogenic amines in commercial Portuguese wines

Autor:	Maria C. Leitão, Ana P. Marques, Maria Vitória San Romão
Rok vydání:	2005
Předmět:	Wine Toxicological risk Chemistry Environmental chemistry digestive oral and skin physiology food and beverages Organic chemistry Volume concentration Food Science Biotechnology
Zdroj:	Food Control. 16:199-204
ISSN:	0956-7135
DOI:	10.1016/j.foodcont.2004.01.012
Popis:	The study of biogenic amines in wine is important because the possible toxicological risk that might result from an intake of a great quantity of these molecules and the possibility that there might exist a relationship between high amine contents and unsanitary conditions during the wine making procedures. Biogenic amines are basic nitrogenous compounds found in wine and their occurrence gives rise to significant debate because of their physiological effects in humans. The aim of this work was to evaluate the types and levels of biogenic amines in commercial Portuguese wines from different and over a period of 10 years. With this work it was possible to conclude that most commercial Portuguese wines presented a low concentration of biogenic amines (
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::01a9cc792d3ff2c823b0097dc306c7e6 https://doi.org/10.1016/j.foodcont.2004.01.012 Zobrazit plný text záznamu Full Text from ScienceDirect