A survey of biogenic amines in chinese red wines

Preliminary evaluation of biogenic amines content in Chilean young varietal wines by HPLC

“…c n ¼ 6. d n ¼ 3. e S/N ¼ 3. f S/N ¼ 10. early reports using dansyl derivates. In term of precision, dispersion levels (RSDs 1e3%) are in the same magnitude than those reported by Loukou and Zotou (RSD <6%) (Loukou & Zotou, 2003a, 2003b, Zhijun et al (<9%) (Zhijun, Yongning, Gong, Yunfeng & Changhu, 2007), and Proestos et al (<7%) (Proestos, Loukatos & Komaitis, 2008). Due to the use of UV-detection instead of fluorescence, detection capabilities are lower than the above reports.…”

Malolactic fermentation of Tempranillo wine: contribution of the lactic acid bacteria inoculation to sensory quality and chemical composition

“…, 2011). Biogenic amines that can affect human health and lead to low quality wines, are mainly formed by decarboxylation of the corresponding amino acids by LAB (Zhijun et al. , 2007; Izquierdo et al.…”

“…It implies several risks, such as a considerable increase in volatile acidity, microbiological problems associated with delayed MLF (Murat et al, 2007) and formation of undesirable metabolites, such as biogenic amines (Liu, 2002;Marcobal et al, 2006;Polo et al, 2011). Biogenic amines that can affect human health and lead to low quality wines, are mainly formed by decarboxylation of the corresponding amino acids by LAB (Zhijun et al, 2007;Izquierdo et al, 2009). Inoculation with defined starter cultures reduces the potential of spoilage by other LAB, thus ensuring the rapid onset of MLF, better control over the production of aromatic compounds and wine flavour (Bauer & Dicks, 2004) and avoiding the accumulation of biogenic amines (Manfroi et al, 2009). The commercial introduction of yeast cultures for wine inoculation has improved the control of AF, and their use has become popular among winemakers for the prevention of problems associated with spontaneous process in many regions.…”

Derivatization strategies for the determination of biogenic amines in wines by chromatographic and electrophoretic techniques

“…Various studies and surveys dealing with amine contents in different regions and countries are given in Refs. [18][19][20][21][22][23][24][25]. An important challenge of modern wine industry is the development of technologies for minimizing the amine generation.…”