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The content of biogenic amines in Rondo and Zweigelt wines and correlations between selected wine parameters
Abstract
The purpose of this study was to evaluate the content of biogenic amines (BAs) in wines using dispersive liquid–liquid microextraction–gas chromatography–mass spectrometry (DLLME-GC–MS). An additional objective was to assess the correlations between selected parameters characterizing the samples such as the content of BAs, sugars, and organic acids, pH, and total acidity. Wines produced from the same grape variety in which alcoholic fermentation (AF) was carried out by different yeast strains and in which malolactic fermentation (MLF) was spontaneous, differed in the content of biogenic amines. The concentrations of putrescine, cadaverine and tryptamine were higher in the Rondo wines (237–405, 34.04–61.11, CrossRef Web of Science ScopusCitations
Authors (4)
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Anna Stój
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Vasil Simeonov prof. dr hab. inż.
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Magdalena Kapłan
Cite as
Full text
- Publication version
- Accepted or Published Version
- DOI:
- Digital Object Identifier (open in new tab) 10.1016/j.foodchem.2021.131172
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Details
- Category:
- Articles
- Type:
- artykuły w czasopismach
- Published in:
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FOOD CHEMISTRY
no. 371,
ISSN: 0308-8146 - Language:
- English
- Publication year:
- 2022
- Bibliographic description:
- Stój A., Płotka-Wasylka J., Simeonov V., Kapłan M.: The content of biogenic amines in Rondo and Zweigelt wines and correlations between selected wine parameters// FOOD CHEMISTRY -Vol. 371, (2022), s.131172-
- DOI:
- Digital Object Identifier (open in new tab) 10.1016/j.foodchem.2021.131172
- Sources of funding:
-
- Free publication
- Verified by:
- Gdańsk University of Technology
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