Biogenic amine in regional wines. Review Article (Articolo in rivista)

Type
Label
  • Biogenic amine in regional wines. Review Article (Articolo in rivista) (literal)
Anno
  • 2010-01-01T00:00:00+01:00 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
  • 10.1007/s13213-010-0094-4 (literal)
Alternative label
  • Beneduce L., Romano A., Capozzi V., Lucas P., Barnavon L., Bach B., Vuchot P., Grieco F., Spano G. (2010)
    Biogenic amine in regional wines. Review Article
    in Annals of microbiology
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Beneduce L., Romano A., Capozzi V., Lucas P., Barnavon L., Bach B., Vuchot P., Grieco F., Spano G. (literal)
Pagina inizio
  • 573 (literal)
Pagina fine
  • 578 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
  • 60 (literal)
Rivista
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#note
  • IF = 0.466 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali
  • 6 (literal)
Note
  • ISI Web of Science (WOS) (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • Università degli Studi di Foggia, Foggia, Italy A. Romano : P. Lucas UMR oenology, INRA, ISVV, Université de Bordeaux, Bordeaux, France Service Technique Orange, Inter Rhône, Orange, France Istituto di Scienze delle Produzioni Alimentari, ISPA, via Provinciale Lecce-Monteroni, Lecce, Italy (literal)
Titolo
  • Biogenic amine in regional wines. Review Article (literal)
Abstract
  • Biogenic amines (BA) are a group of organic nitrogenous compounds formed and degraded by the metabolism of living organisms (microorganisms, plants and animals). The main BA associated with wine are putrescine, histamine, tyramine and cadaverine, followed by phenylethylamine, spermidine, spermine, agmatine and tryptamine. The variability in the BA content of wine could be explained on the basis of differences in the winemaking process, time and storage conditions, raw material quality, and possible microbial contamination during winery opera- tions. BA are formed by decarboxylation of the corresponding amino acids by microorganisms through substrate-specific decarboxylase enzymes. This property is usually strain dependent. Decarboxylase enzymes are generally induced at acidic pH and therefore they have a possible role in maintaining pH homeostasis or extending the microbial growth period by detoxification of the extracellular medium. The presence of these compounds is considered by some authors a fundamental parameter for the detriment of wine. (literal)
Prodotto di
Autore CNR
Insieme di parole chiave

Incoming links:


Autore CNR di
Prodotto
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi
Insieme di parole chiave di
data.CNR.it