Biogenic amines in wines from three Spanish regions.

摘要: One hundred and sixty-three wines from La Rioja, Utiel-Requena, Tarragona were analyzed to determine if there any differences in the concentrations of six biogenic amines that are found these three regions. The influence grape variety, type vinification, wine pH, malolactic fermentation, storage bottle on amine was studied. Results show important putrescine histamine among regions, varieties grape, wine; less appreciable for remaining Low pH prevented formation. Malolactic fermentation short periods (3-6 months) showed increases concentration, whereas longer led a general decrease histamine. Several strains lactic acid bacteria isolated this work, their ability form assayed synthetic media, must, wine. Grape varieties, different types winemaking, may be responsible observed analyzed.