Biological Stability of Wine and Biogenic Amines

dc.contributor.author	Gafner, Jurg	en_US
dc.date.accessioned	2015-04-09T17:45:24Z
dc.date.available	2015-04-09T17:45:24Z
dc.date.issued	2003	en_US
dc.description	Biogenic amines should not be present in wines and they are always an indication for the activity of undesired micro-organisms with a high amino decarboxylase activity as found in the lactic acid bacteria Pediococcus damnosus. By microscopic control during winemaking it is possible to detect the appearance of Pediococcus damnosus and to prevent their further growth. The addition of Oenococcus oeni bacteria starter cultures can prevent or delay the growth of Pediococcus damnosus and therefore the formation of biogenic amines. By use of bacteria starter cultures and/or the microscopic control during wine-making the wine-maker can prevent the formation of biogenic amines in a simple, inexpensive and successful fashion.	en_US
dc.identifier.uri	https://hdl.handle.net/1813/39859
dc.subject	Wine and wine making	en_US
dc.subject	Amines	en_US
dc.title	Biological Stability of Wine and Biogenic Amines	en_US

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