Document Detail


Current knowledge about the presence of amines in wine.
MedLine Citation:
PMID:  18274975     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
This review discusses those factors that have an influence on amine concentration in wine, as well as the vinification stages when these amines are formed and their evolution during the storage of the product. It also outlines the importance of these biogenic and volatile amines both in the sensorial aspect as well as the toxic action. Amines are nitrogenous bases of low molecular weight, which are especially found in food and beverages from the fermentation process, as is the case of wine. Amine concentration in wine can be very variable, ranging from trace levels up to 130 mg/L, so it is difficult to predict the content of these compounds in the product. At present this variability is of some concern in many countries, especially for the toxic effect that some amines can have on people who are susceptible to these substances. Consequently, it is necessary to develop new studies to learn more about the factors, which have an influence on their concentration in wine, and to establish limits for these substances in the product so as to prevent any toxic effects on the consumer.
Authors:
Carmen Ancín-Azpilicueta; Ana González-Marco; Nerea Jiménez-Moreno
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Review    
Journal Detail:
Title:  Critical reviews in food science and nutrition     Volume:  48     ISSN:  1040-8398     ISO Abbreviation:  Crit Rev Food Sci Nutr     Publication Date:  2008 Mar 
Date Detail:
Created Date:  2008-02-15     Completed Date:  2008-06-30     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8914818     Medline TA:  Crit Rev Food Sci Nutr     Country:  United States    
Other Details:
Languages:  eng     Pagination:  257-75     Citation Subset:  IM    
Affiliation:
Department of Applied Chemistry, Universidad Pública de Navarra, Pamplona, Spain. ancin@unavarra.es
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MeSH Terms
Descriptor/Qualifier:
Biogenic Amines / analysis*,  biosynthesis
Consumer Product Safety*
Fermentation
Humans
Industrial Microbiology*
Molecular Weight
Vitis / microbiology
Volatilization
Wine / analysis*
Chemical
Reg. No./Substance:
0/Biogenic Amines

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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