Determination of biogenic amine - content of natural wines

A tétel rövid nézete
dc.contributor.authorKállay, M.
dc.contributor.authorSárdy, D.
dc.date.accessioned2021-06-28T09:58:42Z
dc.date.available2021-06-28T09:58:42Z
dc.date.issued2003-10-20
dc.description.abstractNowadays the consumption of natural wines has been increased. In parallel with the higher demand, the study of the parameters of natural wines has also developed. The amines being produced during the decarboxylization procedure of amino acids could be one of the most important features of natural wines. The objective of this study was to measure the biogenic amine content of natural wines from 2000 and 2001. We have determined that the biogenic amine content of natural wines is not different from the biogenic amine composition of normal wines. There was not any considerable difference between the years. In complience with the average tendency, red wines contain higher histamine-, tiramine- and serotonin values than white wines.en
dc.formatapplication/pdf
dc.identifier.citationInternational Journal of Horticultural Science, Vol. 9 No. 3-4 (2003) , 91-95.
dc.identifier.doihttps://doi.org/10.31421/IJHS/9/3-4/412
dc.identifier.eissn2676-931X
dc.identifier.issn1585-0404
dc.identifier.issue3-4
dc.identifier.jatitleInt. j. hortic. sci.
dc.identifier.jtitleInternational Journal of Horticultural Science
dc.identifier.urihttps://hdl.handle.net/2437/314218en
dc.identifier.volume9
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/IJHS/article/view/412
dc.rights.accessOpen Access
dc.rights.ownerInternational Journal of Horticultural Science
dc.subjectbiogenic amineen
dc.subjectHungarian winesen
dc.subjectnatural winesen
dc.titleDetermination of biogenic amine - content of natural winesen
dc.typefolyóiratcikkhu
dc.typearticleen
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International Journal of Horticultural Science (DE-journals)