BIOGENIC AMINES CONTENT IN SELECTED WINES DURING WINEMAKING

Authors

  • FrantiÅ¡ek Buňka*
  • Barbora Ivičičová
  • Leona Buňková
  • Radka Flasarová
  • Stanislav Kráčmar

Keywords:

winemaking process; biogenic amines; lactic acid bacteria

Abstract

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.

Downloads

Download data is not yet available.

Downloads

Published

2012-02-01

How to Cite

Buňka*, F., Ivičičová, B., Buňková, L., Flasarová, R., & Kráčmar, S. (2012). BIOGENIC AMINES CONTENT IN SELECTED WINES DURING WINEMAKING. Journal of Microbiology, Biotechnology and Food Sciences, 1(4), 785–793. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7243

Issue

Vol. 1 No. 4 (2012): February - March

Section

Food Sciences

License

Copyright (c) 2012 FrantiÅ¡ek Buňka*, Barbora Ivičičová, Leona Buňková, Radka Flasarová, Stanislav Kráčmar

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).

Most read articles by the same author(s)

1 2 > >>