| Registro completo |
| Provedor de dados: |
BABT
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| País: |
Brazil
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| Título: |
Bioactive amines in Brazilian wines: types, levels and correlation with physico-chemical parameters
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| Autores: |
Souza,Solange C.
Theodoro,Karine H.
Souza,Élson R.
Motta,Silvana da
Glória,Maria Beatriz Abreu
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| Data: |
2005-01-01
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| Ano: |
2005
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| Palavras-chave: |
Red wine
Amines
Histamine
Tyramine
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| Resumo: |
The levels of ten bioactive amines and the physico-chemical characteristics of Cabernet Sauvignon, Cabernet Franc and Merlot wines from Bento Gonçalves, RS, Brazil, vintage of 1999 were investigated. The physico-chemical characteristics varied significantly: pH from 3.80 to 4.07, total acidity from 67.7 to 85.3 meq/L, alcohol content from 11.45 to 12.46 mL/100 mL and total SO2 from 9.6 to 102 mg/L. Six amines were detected in every sample - spermidine, putrescine, histamine, tyramine, serotonine and phenylethylamine. Total amine levels ranged from 2.03 to 7.60 mg/L. Putrescine was the prevalent amine, contributing with 20 to 66% of total levels. The amine profile and total levels were affected to a greater extent by vinification practices compared to grape type. There was significant correlation between some amines and also between amines and the physico-chemical parameters. Histamine levels were well below limits recommended by several countries.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000100009
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| Editor: |
Instituto de Tecnologia do Paraná - Tecpar
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| Relação: |
10.1590/S1516-89132005000100009
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| Formato: |
text/html
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| Fonte: |
Brazilian Archives of Biology and Technology v.48 n.1 2005
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| Direitos: |
info:eu-repo/semantics/openAccess
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