Formation of biogenic amines in wine production

被引：0

作者：

E. V. Kushnereva

机构：

[1] State Scientific Organization North Caucasian Regional Research Institute of Horticulture and Viticulture,

来源：

Applied Biochemistry and Microbiology | 2015年 / 51卷

关键词：

Apply Biochemistry; Lactic Acid Bacterium; Malic Acid; Putrescine; Biogenic Amine;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

Factors and conditions for the formation of biogenic amines in wine production were studied. It was shown that amino acids were decarboxylated during alcoholic fermentation and biological acidic reduction in the presence of enzymes of yeast and lactic acid bacteria. The pH value, the presence of phenolic compounds, tartaric and malic acid, the duration of the contact between the wine material and yeast lees, and the rate of their autolysis were found to influence the intensity of the decarboxylation process.

引用

页码：108 / 112

页数：4

共 9 条

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Brodequis M(undefined)undefined undefined undefined undefined-undefined

[9]

Dumery B(undefined)undefined undefined undefined undefined-undefined

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