Biogenic mono-, di- and polyamine contents in Spanish wines and influence of a limited irrigation.

Book Title: NA
Year Published: 2006
Month Published: NA
Author: Bover-Cid, S. ; Vidal-Carou, M.C. ; Marine-Font, A. ; Iquierdo-Pulido, M.
Book Group Author: NA
Abstract:

The distribution of biogenic aromatic amines, and also those of aliphatic diamines and polyamines, in red and white Spanish wines, was examined. Moreover, a study was carried out to determine whether the degree of irrigation affects the endogenous amine contents in grape as well as its evolution during the winemaking process. Amine levels were variable, ranging from not detected to 100 mg/l. Putrescine, which constituted the major amine, tyramine and histamine contents were significantly higher in red than in white wine. The aromatic phenylethylamine, and the aliphatic cadaverine, agmatine, spermine and spermidine, were detected in very low amounts in a few samples. Both, diamines and polyamines, were the only amines observed in grape samples, showing similar levels, irrespective of the water-stress degree, and their levels decreased significantly during winemaking. Most probably, the low levels of di- and polyamines in wine arise from those endogenously found in grape berries and the water-stress does not seem to be a factor influencing the contents.

Pages: 43 - 47
URL: http://0-search.ebscohost.com.catalog.library.colostate.edu/login.aspx?direct=true&AuthType=cookie,ip,url,cpid&custid=s4640792&db=agr&AN=IND43762688&site=ehost-live
Volume: 96
Number: 1
Journal: Food chemistry
Journal ISO: NA
Organization: NA
Publisher: NA
ISBN: NA
ISSN: 03088146
DOI: NA
Keywords:

white wines, food composition, monoamines, chemicalcomposition, water stress, aromatic compounds, winemaking, wine grapes,Vitis vinifera, red wines, deficit irrigation, diamines, polyamines,biogenic amines, Spain

Source: EBSCO
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