Biogenic amines in wine : understanding the headache

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dc.contributor.authorSmit, A. Y.
dc.contributor.authorDu Toit, W. J.
dc.contributor.authorDu Toit, M.
dc.date.accessioned2011-04-01T13:55:08Z
dc.date.available2011-04-01T13:55:08Z
dc.date.issued2008-09
dc.descriptionThe original publication is available at http://www.sasev.org/.
dc.description.abstractThe presence of biogenic amines in wine is becoming increasingly important to consumers and producers alike, due to the potential threats of toxicity to humans and consequent trade implications. In the scientific field, biogenic amines have the potential to be applied as indicators of food spoilage and/or authenticity. Biogenic amines can be formed from their respective amino acid precursors by various microorganisms present in the wine, at any stage of production, ageing or storage. To understand the large number of factors that could influence the formation of biogenic amines, the chemical, biochemical, enzymatic and genetic properties relating to these compounds have to be considered. Analytical and molecular methods to detect biogenic amines in wine, as well as possibilities that could enable better control over their production levels in wine will also be explored in this review.en_ZA
dc.description.versionPublishers' version
dc.format.extentp. 109-127 : ill.
dc.identifier.citationSmit, A.Y., Du Toit, W.J. & Du Toit, M. 2008. Biogenic amines in wine : understanding the headache. S. Afr. J. Enol. Vitic., 29,(2), 109-127, http://www.sasev.org/
dc.identifier.issn0253-939X (online)
dc.identifier.urihttp://hdl.handle.net/10019.1/8436
dc.language.isoen_ZA
dc.publisherSASEV
dc.rights.holderSASEV
dc.subjectBacteriaen_ZA
dc.subjectMicroorganismsen_ZA
dc.subjectWine and wine makingen_ZA
dc.subjectBiogenic aminesen_ZA
dc.titleBiogenic amines in wine : understanding the headacheen_ZA
dc.typeArticle
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