Biogenic amines in wine and juice from new cultivars of vitis labrusca.
The biogenic amines (BAs) obtained from foods and/or produced in the human body represents a set of molecules with important biological effects. The types and amount of BAs are essential for innumerous physiological processes. Putrescine (Put), spermidine (Spd) and spermine (Spm), promotes cell division and may be useful in the healing process. However, when consumed in high concentrations, can induce headache, respiratory problems, hyper- and hypotension and various allergic disorders. Thus, the quantification of BAs in foods and beverages are relevant markers of nutritional quality, and industrial processing. During the malolactic fermentation of wine, histamine (His), tyramine (Tym), and Put, are generated; the former and cadaverine (Cad) when produced in high concentrations are suggested as indicators of bacterial contamination.
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Format: | Separatas biblioteca |
Language: | English eng |
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2017-02-10
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Subjects: | Aminas biogênicas (BAs), Biological effects., Uva, Vitis labrusca, Suco, Biogenic amines., |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1063562 |
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dig-alice-doc-10635622017-08-16T04:09:59Z Biogenic amines in wine and juice from new cultivars of vitis labrusca. GOMEZ, H. MINATEL, I. LIMA, G. MARQUES. M. RITSCHEL, P. S. BORGES, C. MONTEIRO, G. Hector Gomez; Igor Minatel; Giuseppina Lima; Marcia Marques; PATRICIA SILVA RITSCHEL, CNPUV; Cristine Borges; Gean Monteiro. Aminas biogênicas (BAs) Biological effects. Uva Vitis labrusca Suco Biogenic amines. The biogenic amines (BAs) obtained from foods and/or produced in the human body represents a set of molecules with important biological effects. The types and amount of BAs are essential for innumerous physiological processes. Putrescine (Put), spermidine (Spd) and spermine (Spm), promotes cell division and may be useful in the healing process. However, when consumed in high concentrations, can induce headache, respiratory problems, hyper- and hypotension and various allergic disorders. Thus, the quantification of BAs in foods and beverages are relevant markers of nutritional quality, and industrial processing. During the malolactic fermentation of wine, histamine (His), tyramine (Tym), and Put, are generated; the former and cadaverine (Cad) when produced in high concentrations are suggested as indicators of bacterial contamination. 2017-02-10T11:11:11Z 2017-02-10T11:11:11Z 2017-02-10 2016 2017-02-23T11:11:11Z Separatas In: WORLD VINE AND WINE CONGRESS, 39.; GENERAL ASSEMBLY OF THE OIV, 14., 2016, Bento Gonçalves. Vitiviniculture: technological advances to market challenges: abstracts. Bento Gonçalves: International Organisation of Vine and Wine, Poster 2016-2069, 2016. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1063562 en eng openAccess |
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Aminas biogênicas (BAs) Biological effects. Uva Vitis labrusca Suco Biogenic amines. Aminas biogênicas (BAs) Biological effects. Uva Vitis labrusca Suco Biogenic amines. |
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Aminas biogênicas (BAs) Biological effects. Uva Vitis labrusca Suco Biogenic amines. Aminas biogênicas (BAs) Biological effects. Uva Vitis labrusca Suco Biogenic amines. GOMEZ, H. MINATEL, I. LIMA, G. MARQUES. M. RITSCHEL, P. S. BORGES, C. MONTEIRO, G. Biogenic amines in wine and juice from new cultivars of vitis labrusca. |
description |
The biogenic amines (BAs) obtained from foods and/or produced in the human body represents a set of molecules with important biological effects. The types and amount of BAs are essential for innumerous physiological processes. Putrescine (Put), spermidine (Spd) and spermine (Spm), promotes cell division and may be useful in the healing process. However, when consumed in high concentrations, can induce headache, respiratory problems, hyper- and hypotension and various allergic disorders. Thus, the quantification of BAs in foods and beverages are relevant markers of nutritional quality, and industrial processing. During the malolactic fermentation of wine, histamine (His), tyramine (Tym), and Put, are generated; the former and cadaverine (Cad) when produced in high concentrations are suggested as indicators of bacterial contamination. |
author2 |
Hector Gomez; Igor Minatel; Giuseppina Lima; Marcia Marques; PATRICIA SILVA RITSCHEL, CNPUV; Cristine Borges; Gean Monteiro. |
author_facet |
Hector Gomez; Igor Minatel; Giuseppina Lima; Marcia Marques; PATRICIA SILVA RITSCHEL, CNPUV; Cristine Borges; Gean Monteiro. GOMEZ, H. MINATEL, I. LIMA, G. MARQUES. M. RITSCHEL, P. S. BORGES, C. MONTEIRO, G. |
format |
Separatas |
topic_facet |
Aminas biogênicas (BAs) Biological effects. Uva Vitis labrusca Suco Biogenic amines. |
author |
GOMEZ, H. MINATEL, I. LIMA, G. MARQUES. M. RITSCHEL, P. S. BORGES, C. MONTEIRO, G. |
author_sort |
GOMEZ, H. |
title |
Biogenic amines in wine and juice from new cultivars of vitis labrusca. |
title_short |
Biogenic amines in wine and juice from new cultivars of vitis labrusca. |
title_full |
Biogenic amines in wine and juice from new cultivars of vitis labrusca. |
title_fullStr |
Biogenic amines in wine and juice from new cultivars of vitis labrusca. |
title_full_unstemmed |
Biogenic amines in wine and juice from new cultivars of vitis labrusca. |
title_sort |
biogenic amines in wine and juice from new cultivars of vitis labrusca. |
publishDate |
2017-02-10 |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1063562 |
work_keys_str_mv |
AT gomezh biogenicaminesinwineandjuicefromnewcultivarsofvitislabrusca AT minateli biogenicaminesinwineandjuicefromnewcultivarsofvitislabrusca AT limag biogenicaminesinwineandjuicefromnewcultivarsofvitislabrusca AT marquesm biogenicaminesinwineandjuicefromnewcultivarsofvitislabrusca AT ritschelps biogenicaminesinwineandjuicefromnewcultivarsofvitislabrusca AT borgesc biogenicaminesinwineandjuicefromnewcultivarsofvitislabrusca AT monteirog biogenicaminesinwineandjuicefromnewcultivarsofvitislabrusca |
_version_ |
1756023187153354752 |