期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 50, 期 17, 页码 4895-4899出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf011653h
关键词
biogenic; amines; amino acids; Saccharomyces cerevisiae strains; white wine
This paper describes the content of biogenic amines in wines obtained from a Chardonnay must inoculated with different strains of Saccharomyces cerevisiae and in a wine fermented with the indigenous yeasts (control wine). The concentrations of nonvolatile amines and phenethylamine in the wines from the inoculated must were superior to those of the control wine. This was probably due to the fact that consumption of the precursor amino acids of these amines, during fermentation, was also greater in the inoculated samples than in the control sample. Furthermore, from the results obtained it may be said that, at least to some extent, the nonvolatile amines were formed by yeasts during fermentation. The concentrations of dimethylamine, ethylamine, and pyrrolidine (volatile amines), were different for the different wines, although they did not reach concentrations sufficiently high to have any effect on the aroma..
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