Managing Your Wine Fermentation to Reduce the Risk of Biogenic Amine Formation

Biogenic amines are nitrogenous organic compounds produced in wine from amino acid precursors mainly by microbial decarboxylation. The concentration of biogenic amines that can potentially be produced is dependent on the amount of amino acid precursors in the medium, the presence of decarboxylase po...

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Detalles Bibliográficos
Autores principales: Smit, Anita Yolandi, Engelbrecht, Lynn, du Toit, Maret
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Research Foundation 2012
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3301445/
https://www.ncbi.nlm.nih.gov/pubmed/22419915
http://dx.doi.org/10.3389/fmicb.2012.00076

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3301445/
https://www.ncbi.nlm.nih.gov/pubmed/22419915
http://dx.doi.org/10.3389/fmicb.2012.00076

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