Amino Acid and Amine Content of Northwest Wines and Strategies to Limit Amine Formation [1994-1995]

Technical Report

Public Deposited

Citeable URL: https://ir.library.oregonstate.edu/concern/technical_reports/q237ht095

Descriptions

Attribute Name	Values
Creator	Daeschel, Mark A. Gloria, M. Beatriz A. Simon-Sarkadi, L. Watson, Barney
Abstract	Wines, specifically those in which lactic acid bacteria can grow can cause transient toxic effects due to the formation of biogenic amines such as histamine and tyramine. Some people specifically avoid red wines because they are more often associated with headaches and other discomforts. An understanding of the origin, occurrence and formation of amines in grape and berry wines will lead to developing approaches to preventing their formation.
Resource Type	Technical Report
Date Available	2016-02-11T17:28:15+00:00
Date Issued	1995
Citation	Daeschel, M. A., Gloria, M. B. A., Simon-Sarkadi, L., & Watson, B. (1995). Amino Acid and Amine Content of Northwest Wines and Strategies to Limit Amine Formation 1994-1995. Oregon Wine Advisory Board Research Progress Report.
Academic Affiliation	Food Science and Technology
Non-Academic Affiliation	Oregon Wine Research Institute
Series	Oregon Wine Advisory Board Research Progress Report
Rights Statement	In Copyright
Publisher	Oregon Wine Research Institute
Peer Reviewed	No
Language	English [eng]
Replaces	http://hdl.handle.net/1957/58289

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