dc.creatorSilva, Paulo H. A.
dc.creatorManfroi, Luciano
dc.creatorRizzon, Luiz A.
dc.creatorSabaini, Priscila S.
dc.creatorGlória, M. Beatriz A.
dc.date2018-09-11T11:12:34Z
dc.date2018-09-11T11:12:34Z
dc.date2009-09-01
dc.date.accessioned2023-09-27T21:54:13Z
dc.date.available2023-09-27T21:54:13Z
dc.identifier0308-8146
dc.identifierhttps://doi.org/10.1016/j.foodchem.2009.02.034
dc.identifierhttp://www.locus.ufv.br/handle/123456789/21736
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8967859
dc.descriptionThe influence of alcoholic and malolactic fermentations on the levels of amines in Merlot wines was investigated. Saccharomyces bayanus, S. cerevisiae, Lactobacillus plantarum, Oenococcus oeni (DSM 7008 and 12923) and spontaneous fermentations were used. Four of the 10 amines investigated were detected: spermidine, serotonin, putrescine and cadaverine. When considering the factors independently, the malolactic bacteria significantly affected the levels of serotonin and total amines, whereas the fermentation yeasts significantly affected the levels of spermidine (two way Kruskal–Wallis, p ⩽ 0.05). Spermidine levels were significantly higher in wines produced with S. cerevisiae. Significantly higher serotonin levels were found in wines made with L. plantarum. Putrescine and cadaverine were not detected in wines produced by spontaneous alcoholic fermentation or by L. plantarum. There were significant differences in alcohol content, total and volatile acidity, sulphite levels and taste quality among wines (Tukey test, p ⩽ 0.05).
dc.formatpdf
dc.formatapplication/pdf
dc.languageeng
dc.publisherFood Chemistry
dc.relationVolume 116, Issue 1, Pages 208-213, September 2009
dc.rightsElsevier B.V.
dc.subjectBiogenic amines
dc.subjectMalolactic fermentation
dc.subjectAlcoholic fermentation
dc.subjectWine
dc.titleInfluence of alcoholic and malolactic starter cultures on bioactive amines in Merlot wines
dc.typeArtigo


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