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Influence of technological practices on biogenic amine contents in red wines

✍ Scribed by Pedro J. Martín-Álvarez; Ángela Marcobal; Carmen Polo; M. Victoria Moreno-Arribas

Publisher
Springer
Year
2005
Tongue
English
Weight
190 KB
Volume
222
Category
Article
ISSN
0044-3026

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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