Relationship between biogenic amines and volatile acidity, sulfur dioxide, and free amino acid contents of quality wines and musts from Alentejo (Portugal)

• Tipo: Artigo em Revista Científica Internacional
• Data: 2006

Autores

Paulo Herbert (Autor) FEUP; Maria João Cabrita (Autor) Outra; Nuno Ratola (Autor) FEUP; Olga Laureano (Autor) Outra; Arminda Alves (Autor) FEUP

Revista

Título: Journal of Environmental Science and Health - Part B Pesticides, Food Contaminants, and Agricultural Wastes

Vol. 41

Páginas: 1171-1186

ISSN: 0360-1234

Editora: Taylor & Francis

Indexação

ISI Web of Science

Scopus

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

DOI: 10.1080/03601230600856967

Abstract (EN): The concentration of biogenic amines and free amino acids was studied in 102 Portuguese wines and 18 musts from Alentejo demarcated (D.O.C.) regions. Most wines were commercial, except for 38 monovarietals obtained by micro vinification. Musts from the varieties used to produce the latter wines were also studied. Both biogenic amines and free amino acids were analyzed by HPLC using fluorescence detection for their o-phthalaldehyde/fluorenylmethyl chloroformate (OPA/FMOC) derivatives. The most significant amines (average 10.8 mg/L for histamine+tyramine in red, and 7.4 mg/L for white wines) were found to be present at low levels and, although no important relationship between each individual biogenic amine could be obtained, the total amine content depends significantly on the assimilable amino acid content in wine.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 16