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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Detalhes bibliográficos
Autor principal: Herbert, Paulo (author)
Outros Autores: Cabrita, Maria João (author), Ratola, Nuno (author), Laureano, Olga (author), Alves, Arminda (author)
Formato: article
Idioma:eng
Publicado em: 2010
Assuntos:
Region
Vintage
Amino acids;
Amines
Alcoholic fermentation
Variety
Texto completo:http://hdl.handle.net/10174/1945
País:Portugal
Oai:oai:dspace.uevora.pt:10174/1945

Texto Completo

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

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