Biogenic amines content in selected wines during winemaking

Buňka, František; Ivičičová, Barbora; Buňková, Leona; Flasarová, Radka; Kráčmar, Stanislav

dc.title	Biogenic amines content in selected wines during winemaking	en
dc.contributor.author	Buňka, František
dc.contributor.author	Ivičičová, Barbora
dc.contributor.author	Buňková, Leona
dc.contributor.author	Flasarová, Radka
dc.contributor.author	Kráčmar, Stanislav
dc.relation.ispartof	Journal of Microbiology Biotechnology and Food Sciences
dc.identifier.issn	1338-5178 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2012
utb.relation.volume	1
utb.relation.issue	4
dc.citation.spage	785
dc.citation.epage	793
dc.type	article
dc.language.iso	en
dc.publisher	Slovak Univ Agriculture Nitra
dc.relation.uri	https://www.jmbfs.org/wp-content/uploads/2012/01/Bunka.pdf
dc.subject	winemaking process	en
dc.subject	biogenic amines	en
dc.subject	lactic acid bacteria	en
dc.description.abstract	The aim of this study was to describe the development of selected biogenic amines (histamine; tyramine; phenylethylamine; putrescine; agmatine; and cadaverine) during the winemaking in 10 selected species grown in Central Europe in 2008. The analysis was performed using ion-exchange chromatography by the sodium-citrate buffers with the post-column ninhydrin derivatization and photometric detection. A comparison of the content of biogenic amines in red and wine varieties showed that red wines have higher concentrations of biogenic amines.	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1010690
utb.identifier.wok	000458072500015
utb.source	J-wok
dc.date.accessioned	2021-12-16T14:46:26Z
dc.date.available	2021-12-16T14:46:26Z
dc.description.sponsorship	Grant Agency of the Czech RepublicGrant Agency of the Czech Republic; GA CRGrant Agency of the Czech Republic [503/11/1417]
dc.rights	Attribution 4.0 International
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/
dc.rights.access	openAccess
utb.contributor.internalauthor	Buňka, František
utb.contributor.internalauthor	Ivičičová, Barbora
utb.contributor.internalauthor	Buňková, Leona
utb.contributor.internalauthor	Flasarová, Radka
utb.contributor.internalauthor	Kráčmar, Stanislav
utb.fulltext.affiliation	František. Buňka1, Barbora Ivičičová1, Leona Buňková2, Radka Flasarová1, Stanislav Kráčmar3 1 Tomas Bata University in Zlin, Faculty of Technology, Department of Food Technology and Microbiology, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic 2 Tomas Bata University in Zlin, Faculty of Technology, Department of Fat, Surfactant and Cosmetics Technology, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic 3 Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic Corresponding author: bunka@ft.utb.cz
utb.fulltext.dates	-
utb.fulltext.sponsorship	The financial support from the Grant Agency of the Czech Republic (Grant No. GA CR 503/11/1417) is greatly acknowledged.
utb.wos.affiliation	[Bunka, Frantisek; Ivicicova, Barbora; Flasarova, Radka] Tomas Bata Univ Zlin, Fac Technol, Dept Food Technol & Microbiol, Nam TG Masaryka 5555, Zlin 76001, Czech Republic; [Bunkova, Leona] Tomas Bata Univ Zlin, Fac Technol, Dept Fat Surfactant & Cosmet Technol, Zlin 76001, Czech Republic; [Kracmar, Stanislav] Tomas Bata Univ Zlin, Fac Technol, Dept Food Anal & Chem, Zlin 76001, Czech Republic
utb.fulltext.projects	GA CR 503/11/1417
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.ou	Department of Food Technology and Microbiology
utb.fulltext.ou	Department of Fat, Surfactant and Cosmetics Technology
utb.fulltext.ou	Department of Food Analysis and Chemistry