Título:	Biogenic amines in wine and juice from new cultivars of vitis labrusca.
Autoria:	GOMEZ, H. MINATEL, I. LIMA, G. MARQUES. M. RITSCHEL, P. S. BORGES, C. MONTEIRO, G.
Afiliação:	Hector Gomez; Igor Minatel; Giuseppina Lima; Marcia Marques; PATRICIA SILVA RITSCHEL, CNPUV; Cristine Borges; Gean Monteiro.
Ano de publicação:	2016
Referência:	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.
Conteúdo:	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.
Thesagro:	Uva Vitis labrusca Suco
NAL Thesaurus:	Biogenic amines
Palavras-chave:	Aminas biogênicas (BAs) Biological effects
Tipo do material:	Resumo em anais e proceedings
Acesso:	openAccess
Aparece nas coleções:	Resumo em anais de congresso (CNPUV)