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Biological Stability of Wine and Biogenic Amines
|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.subject||Wine and wine making||en_US|
|dc.title||Biological Stability of Wine and Biogenic Amines||en_US|