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Evaluating the influence of maceration practices on biogenic amine formation in wine

✍ Scribed by Smit, Anita Y.; du Toit, Wessel J.; Stander, Marietjie; du Toit, Maret

Book ID
118747219
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
323 KB
Volume
53
Category
Article
ISSN
1096-1127

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## Abstract In this work the concentration of biogenic amines in filtered and unfiltered wine during aging in oak barrels was studied. Red wine from Merlot grapes was used. The wine remained for 243 days in barrels of American oak (__Quercus alba__) and French oak (__Quercus sessilis__) from the Al