Biogenic amines content in selected wines during winemaking

Buňka, František; Ivičičová, Barbora; Buňková, Leona; Flasarová, Radka; Kráčmar, Stanislav

Název:	Biogenic amines content in selected wines during winemaking
Autor:	Buňka, František; Ivičičová, Barbora; Buňková, Leona; Flasarová, Radka; Kráčmar, Stanislav
Typ dokumentu:	Recenzovaný odborný článek (English)
Zdrojový dok.:	Journal of Microbiology Biotechnology and Food Sciences. 2012, vol. 1, issue 4, p. 785-793
ISSN:	1338-5178 (Sherpa/RoMEO, JCR)

Abstrakt:	The aim of this study was to describe the development of selected biogenic amines (histamine; tyramine; phenylethylamine; putrescine; agmatine; and cadaverine) during the winemaking in 10 selected species grown in Central Europe in 2008. The analysis was performed using ion-exchange chromatography by the sodium-citrate buffers with the post-column ninhydrin derivatization and photometric detection. A comparison of the content of biogenic amines in red and wine varieties showed that red wines have higher concentrations of biogenic amines.
Plný text:	https://www.jmbfs.org/wp-content/uploads/2012/01/Bunka.pdf
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Citace článku v časopise:
BUŇKA, František, Barbora IVIČIČOVÁ, Leona BUŇKOVÁ, Radka FLASAROVÁ a Stanislav KRÁČMAR. Biogenic amines content in selected wines during winemaking. Journal of Microbiology Biotechnology and Food Sciences [online]. 2012, vol. 1, iss. 4, s. 785-793. [cit. 2024-11-21]. ISSN 1338-5178. Dostupné z: https://www.jmbfs.org/wp-content/uploads/2012/01/Bunka.pdf.

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