Increasing amino acids and biogenic amines content of white and rosé wines during ageing on lees
The presence of biogenic amines in wine is more and more important both to consumers and producers alike, due to the potential threats of toxicity of humans and consequent trade implications. Biogenic amines are formed from amino acids by decarboxylation carried out by various enzymes located in yea...
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| Autors principals: | , , , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
EDP Sciences
2023-01-01
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| Col·lecció: | BIO Web of Conferences |
| Accés en línia: | https://www.bio-conferences.org/articles/bioconf/full_html/2023/13/bioconf_oiv2023_02014/bioconf_oiv2023_02014.html |
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