Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

Biogenic amines (BAs) are detrimental to health and originate in foods mainly from decarboxylation of the corresponding amino acid by the activity of exogenous enzymes released by various microorganisms. BAs can be generated at different stages of the wine production. Some of them are formed in the...

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Bibliographic Details
Main Authors: Donatella Restuccia, Monica Rosa Loizzo, Umile Gianfranco Spizzirri
Format: Article
Language:English
Published: MDPI AG 2018-01-01
Series:Fermentation
Subjects:
biogenic amines
wine
alcoholic fermentation
malolactic fermentation
Online Access:http://www.mdpi.com/2311-5637/4/1/6

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