Abstract
In spite of the low quantities of biogenic amines present in wines compared to other fermented foods, these compounds represent one of the most important risks for wine quality and safety. In addition, biogenic amines may constitute an economic problem in commercial transactions of wines. The aim of this chapter is to present an overview of the current knowledge about the incidence of biogenic amines in wines, the factors that affect their formation, their toxicological impact on humans, the main analytical tools for their identification and quantification in wines or the molecular approaches for the decarboxylase positive detection of microorganisms. Finally, the most suitable preventive measurements during the wine chain production are emphasized.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
