Biogenic Amines in Wines

ANLI R. E., Bayram M.

FOOD REVIEWS INTERNATIONAL, cilt.25, sa.1, ss.86-102, 2009 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 25 Sayı: 1
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1080/87559120802458552
  • Dergi Adı: FOOD REVIEWS INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.86-102
  • Anahtar Kelimeler: Biogenic amines, wine, LACTIC-ACID BACTERIA, LIQUID-CHROMATOGRAPHY, SPANISH WINES, HISTAMINE PRODUCTION, TYRAMINE, FERMENTATION, GRAPES, OPTIMIZATION, PARAMETERS, EVOLUTION
  • Ankara Üniversitesi Adresli: Evet

Özet

Biogenic amines are low molecular weight organic compounds that occur in fermented foods and are produced mainly through the microbial decarboxylation of amino acids. Decarboxylation of several amino acids can form some biogenic amines in wines such as histamine, tyramine, putrescine, and phenylethylamine. Biogenic amines can cause direct or indirect toxicity when their concentrations are high in food. The enological importance of the biogenic amines in wines is due to their possible toxicological risks and the possibility of the relationship between high amine content and unsanitary conditions during wine production. Various analytical techniques have been developed for the determination of biogenic amines in wines. In this article, the presence, the formation, the microorganisms and the methods of determination of biogenic amines in wine and other fermented foods are reviewed.