The DOI matches its Crossref record; 4 of the 4 references it cites were found in a registry or an index.
Current Knowledge about the Presence of Amines in Wine
Abstract
This review discusses those factors that have an influence on amine concentration in wine, as well as the vinification stages when these amines are formed and their evolution during the storage of the product. It also outlines the importance of these biogenic and volatile amines both in the sensorial aspect as well as the toxic action. Amines are nitrogenous bases of low molecular weight, which are especially found in food and beverages from the fermentation process, as is the case of wine. Amine concentration in wine can be very variable, ranging from trace levels up to 130 mg/L, so it is difficult to predict the content of these compounds in the product. At present this variability is of some concern in many countries, especially for the toxic effect that some amines can have on people who are susceptible to these substances. Consequently, it is necessary to develop new studies to learn more about the factors, which have an influence on their concentration in wine, and to establish limits for these substances in the product so as to prevent any toxic effects on the consumer.
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Cites
Stress responses in lactic acid bacteria
van de Guchte, M., Serror, P., Chervaux, C., Smokvina, T., Ehrlich, S. D., & Maguin, E. (2002) · Antonie van Leeuwenhoek · doi:10.1023/a:1020631532202 · Cited by 648
Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine.
Moreno-Arribas, M. V., Polo, M. C., Jorganes, F., & Muñoz, R. (2003) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(02)00391-4 · Cited by 267
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
Putrescine accumulation in wine: role of Oenococcus oeni.
Mangani, S., Guerrini, S., Granchi, L., & Vincenzini, M. (2005) · Current Microbiology · doi:10.1007/s00284-004-4425-1 · Cited by 54 · cited 2×
“More recently, Mangani et al. (2005) showed that Oenococcus oeni can produce putrescine in wine through a metabiotic association, with an interchange of ornithine, between strains capable of metabolizing arginine to ornithine, but unable to form putrescine, and strains capable of producing this amine from ornithine, b…”
Background
Cited by
Toxicological effects of dietary biogenic amines.
Ladero, V., Calles-Enriquez, M., Fernandez, M., & A. Alvarez, M. (2010) · Current Nutrition & Food Science · doi:10.2174/157340110791233256 · Cited by 538
Biogenic Amine Production by Lactic Acid Bacteria: A Review
Barbieri, F., Montanari, C., Gardini, F., & Tabanelli, G. (2019) · Foods · doi:10.3390/foods8010017 · Cited by 528
Alvarez, M. A., & Moreno-Arribas, M. V. (2014) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2014.07.007 · Cited by 384
Doeun, D., Davaatseren, M., & Chung, M.-S. (2017) · Food Science and Biotechnology · doi:10.1007/s10068-017-0239-3 · Cited by 377
Technological Factors Affecting Biogenic Amine Content in Foods: A Review
Gardini, F., Özogul, Y., Suzzi, G., Tabanelli, G., & Özogul, F. (2016) · Frontiers in Microbiology · doi:10.3389/fmicb.2016.01218 · Cited by 375
Metadata
- Authors
- Ancín-Azpilicueta, C., González-Marco, A., & Jiménez-Moreno, N.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2008-02-19
- Volume
- 48
- Issue
- 3
- Pages
- 257-275
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2159215476
- Cited by
- 182
- References
- 4
- FWCI
- 16.80
- Type
- journal article
- Language
- en
- Open access
- closed
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- Ancín-Azpilicueta, C., González-Marco, A., & Jiménez-Moreno, N. (2008). Current Knowledge about the Presence of Amines in Wine. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408390701289441
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
