Amino Acid and Amine Content of Northwest Wines and Strategies to Limit Amine Formation 1995-1996 Public Deposited

http://ir.library.oregonstate.edu/concern/technical_reports/vd66w134n

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  • 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.
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  • Daeschel, M. A., Gloria, M. B. A., Simon-Sarkadi, L., & Watson, B. (1996). Amino Acid and Amine Content of Northwest Wines and Strategies to Limit Amine Formation 1995-1996. Oregon Wine Advisory Board Research Progress Report.
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  • description.provenance : Submitted by Patricia Black (patricia.black@oregonstate.edu) on 2016-02-11T17:32:22Z No. of bitstreams: 1 Amino Acid and Amine Content of Northwest Wines and Strategies to Limit Amine Formation 1995-1996.pdf: 361221 bytes, checksum: e4a67daa8abea08ffc195bf327304633 (MD5)
  • description.provenance : Made available in DSpace on 2016-02-11T17:32:39Z (GMT). No. of bitstreams: 1 Amino Acid and Amine Content of Northwest Wines and Strategies to Limit Amine Formation 1995-1996.pdf: 361221 bytes, checksum: e4a67daa8abea08ffc195bf327304633 (MD5) Previous issue date: 1996
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2016-02-11T17:32:39Z (GMT) No. of bitstreams: 1 Amino Acid and Amine Content of Northwest Wines and Strategies to Limit Amine Formation 1995-1996.pdf: 361221 bytes, checksum: e4a67daa8abea08ffc195bf327304633 (MD5)

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