Free amino acids and biogenic amines in wines and musts from the Alentejo region. Evolution of amines during alcoholic fermentation and relationship with variety, sub-region and vintage
- Author
- HERBERT, Paulo1 ; CABRITA, Maria J2 ; RATOLA, Nuno1 ; LAUREANO, Olga3 ; ALVES, Arminda1
[1] LEPAE-Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
[2] Laboratório de Enologia, Área Departamental de Ciências Agrárias, Universidade de Évora, Ap 94, 7002-554 Évora, Portugal
[3] Laboratório Ferreira Lapa (Sector de Enologia), Instituto Superior de Agronomia, Universidade Técnica de Lisboa, Tapada da Ajuda, 1399 Lisboa, Portugal - Source
Journal of food engineering. 2005, Vol 66, Num 3, pp 315-322, 8 p ; ref : 28 ref
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Alcoholic fermentation Amines Amino acids Region Variety Vintage
- Keyword (fr)
- Amine biogène Evolution Fermentation alcoolique Millésime(vin) Variété Vin Boisson alcoolisée
- Keyword (en)
- Biogenic amine Evolution Alcoholic fermentation Vintage Variety Wine Alcoholic beverage
- Keyword (es)
- Amina biógena Evolución Fermentación alcohólica Añada(vino) Variedad Vino Bebida alcohólica
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16217685
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.jfoodeng.2004.03.024 
https://dx.doi.org/10.1016/j.jfoodeng.2004.03.024
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