Biogenic amines in wines: Influence of oenological factors

摘要: Biogenic amines formation results from the decarboxylation of corresponding amino acids by action microorganisms. The presence these compounds is considered some authors a fundamental parameter for detriment alcoholic beverages. aim this work was to assay effect oenological factors (viticulture region, grape variety, anti-fungi treatment grapes, fermentation activators, malolactic starters and storage on lees) point view their influence biogenic content wines. According our results, it possible show that viticulture region affects amounts amines, since wines regions present higher contents than other regions. Grape varieties appear wine content. Commercial starters, after careful selection, should be added vinification process in order decrease assays were inoculated with lower amines. lees contributes increase.