## 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
The influence of the brewing process on the formation of biogenic amines in beers
✍ Scribed by Roberto Romero; María Gracia Bagur; Mercedes Sánchez-Viñas; Domingo Gázquez
- Publisher
- Springer
- Year
- 2003
- Tongue
- English
- Weight
- 266 KB
- Volume
- 376
- Category
- Article
- ISSN
- 1618-2650
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Biologically active amines are normal constituents of many foods for example cheese, plant foods ahd wines. These low molecular weight organic bases do not represent any hazard to individuals. unless large quantities are ingested or natuxal mechanism of their catabolism are inhibited. Investigations
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