Free amino acids and biogenic amines in wines and musts from

Characterization of musts and wines from different Alentejo sub-regions, varieties and vintages was made in terms of amino acid and amine contents, by HPLC with fluorescence detection of OPA/FMOC derivatives. The evolution of volatile and biogenic amines was also studied throughout 10 microvinificat...

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Bibliographic Details
Main Author: Herbert, Paulo (author)
Other Authors: Cabrita, Maria João (author), Ratola, Nuno (author), Laureano, Olga (author), Alves, Arminda (author)
Format: article
Language:eng
Published: 2010
Subjects:
Region
Vintage
Amino acids;
Amines
Alcoholic fermentation
Variety
Online Access:http://hdl.handle.net/10174/1945
Country:Portugal
Oai:oai:dspace.uevora.pt:10174/1945

Internet

http://hdl.handle.net/10174/1945

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