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Contents of free amino acids and biogenic amines in Hungarian musts from organically grown grapes



Contents of free amino acids and biogenic amines in Hungarian musts from organically grown grapes



Mitteilungen Klosterneuburg, Rebe und Wein, Obstbau und Fruchteverwertung 55(3/4): 94-100



The presence of amino acids in wine is an indicator of poor hygienic conditions during the winemaking process. Biogenic amines develop from amino acids through decarboxylation by lactic acid bacteria. The contents of free amino acids and biogenic acids in musts obtained from grape grown organically in Hungary were studied. Proline, arginine, and the biogenic amines ethylamine and methylamine were present at high concentrations.

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