The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Biogenic Amines in Wines from Three Spanish Regions
Abstract
One hundred and sixty-three wines from La Rioja, Utiel-Requena, and Tarragona were analyzed to determine if there were any differences in the concentrations of six biogenic amines that are found in these three regions. The influence of grape variety, type of vinification, wine pH, malolactic fermentation, and storage in bottle on biogenic amine concentrations was studied. Results show important differences in putrescine and histamine concentrations among regions, varieties of grape, and type of wine; differences were less appreciable for the remaining biogenic amines studied. Low pH prevented biogenic amine formation. Malolactic fermentation and short storage periods in bottle (3-6 months) showed increases in histamine concentration, whereas longer periods of storage led to a general decrease in histamine. Several strains of lactic acid bacteria were isolated in this work, and their ability to form biogenic amines was assayed in synthetic media, grape must, and wine. Grape varieties, different types of winemaking, pH, and lactic acid bacteria may be responsible for the differences observed in the biogenic amine concentrations of the wines analyzed.
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Cites
Isolation, properties and behaviour of tyramine-producing lactic acid bacteria from wine.
Moreno-Arribas, V., Torlois, S., Joyeux, A., Bertrand, A., & Lonvaud-Funel, A. (2000) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2000.00997.x · Cited by 124
Cited by
Biogenic amines in fermented foods
Spano, G., Russo, P., Lonvaud-Funel, A., Lucas, P., Alexandre, H., Grandvalet, C., Coton, E., Coton, M., Barnavon, L., Bach, B., et al. (2010) · European Journal of Clinical Nutrition · doi:10.1038/ejcn.2010.218 · Cited by 440
Bacillus strains as human probiotics: characterization, safety, microbiome, and probiotic carrier
Lee, N.-K., Kim, W.-S., & Paik, H.-D. (2019) · Food Science and Biotechnology · doi:10.1007/s10068-019-00691-9 · Cited by 382
Chen, Y., Yu, L., Qiao, N., Xiao, Y., Tian, F., Zhao, J., Zhang, H., Chen, W., & Zhai, Q. (2020) · Foods · doi:10.3390/foods9101366 · Cited by 64
Regulation of hdc expression and HDC activity by enological factors in lactic acid bacteria
Landete, J. M., Pardo, I., & Ferrer, S. (2008) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2008.03865.x · Cited by 45
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Metadata
- Authors
- Landete, J. M., Ferrer, S., Polo, L., & Pardo, I.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2005-01-26
- Volume
- 53
- Issue
- 4
- Pages
- 1119-1124
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1976180036
- Cited by
- 199
- References
- 1
- FWCI
- 19.28
- Type
- journal article
- Language
- en
- Open access
- closed
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- Landete, J. M., Ferrer, S., Polo, L., & Pardo, I. (2005). Biogenic Amines in Wines from Three Spanish Regions. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf049340k
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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