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Biogenic amine production during spontaneous and inoculated malolactic fermentation of Zweigelt wines (CROSBI ID 594661)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | domaća recenzija

Jeromel, Ana ; Kovačević Ganić, Karin ; Mihaljević, Marin ; Jagatić Korenika, Ana Marija ; Puhelek, Ivana ; Maslek, Maja Biogenic amine production during spontaneous and inoculated malolactic fermentation of Zweigelt wines // Book of abstracts, International Symposium for Agriculture and Food. Skopje, 2012. str. 35-35

Podaci o odgovornosti

Jeromel, Ana ; Kovačević Ganić, Karin ; Mihaljević, Marin ; Jagatić Korenika, Ana Marija ; Puhelek, Ivana ; Maslek, Maja

engleski

Biogenic amine production during spontaneous and inoculated malolactic fermentation of Zweigelt wines

Biogenic amines are organic nitrogenous compounds produced in wines mainly during malolactic fermentation. Its presence is a health risk for sensitive individuals and it could negatively affect the wine quality. The objective of this work was to determine the biogenic amines content in Croatian Zweigelt wines produced without and with malolactic fermentation (spontaneous and inoculated during and after alcoholic fermentation). The most important biogenic amines in wines, i.e.histamine, tyramine, tryptamine, spermine, spermidine, serotonine, putrescine, cadaverine and phenylethylamine were quantificated by liquid chromatographic method. Results showed significant influence of different type of MLF on the concentrations of biogenic amines. Control wines had the lowest amount of total biogenic amines while wines in which MLF was conducted after alcoholic fermentation had significantly the highest concentrations of total biogenic amines. Between them histamin was the most abundant amine ranging from 1, 14 mg/l in control wines up to 2, 94 mg/l in wines that undergo MLF after alcoholic fermentation. In summary, from the results obtained in this study, it can be concluded that MLF process and time of inoculation of malolactic bacteria can significantly influence the formation of biogenic amines. These results suggest that co-inoculation using Oenoccocus oeni commercial strain Uvaferm ß is a worthwhile alternative compared to traditional post AF inoculation for Zweigelt winemaking.

biogenic amines; Zweigelt; malolactic fermentation

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Podaci o prilogu

35-35.

2012.

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objavljeno

Podaci o matičnoj publikaciji

Book of abstracts, International Symposium for Agriculture and Food

Skopje:

Podaci o skupu

International symposium for agriculture and food

poster

12.12.2012-14.12.2012

Skopje, Sjeverna Makedonija

Povezanost rada

Poljoprivreda (agronomija), Prehrambena tehnologija