Wine Chemistry and Biochemistry

5 Use of Enological Additives for Colloid and Tartrate Salt Stabilization 151 Use of CMC for enological applications is as yet n ...

152 R. Marchal and P. Jeandet cloudy under the effect of heat; correlatively, protein stability requires a lower dosage of bento ...

5 Use of Enological Additives for Colloid and Tartrate Salt Stabilization 153 Ta b l e 5. 3 Protein stabilization obtained follo ...

154 R. Marchal and P. Jeandet It has been demonstrated that a model wine solution supplemented with a thermally-extracted mannop ...

5 Use of Enological Additives for Colloid and Tartrate Salt Stabilization 155 B A 9,640 3,000 2,150 1,440 C Fig. 5.9SDS-PAGE ana ...

156 R. Marchal and P. Jeandet Dambrouck, T., Marchal, R., Cilindre, C., Parmentier, M., & Jeandet, P. (2005). Determination ...

5 Use of Enological Additives for Colloid and Tartrate Salt Stabilization 157 Lubbers, S., Charpentier, C., &Feuillat, M.(19 ...

158 R. Marchal and P. Jeandet Popineau, Y., & Denery-Papini, S. (1996). Les prot ́eines de r ́eserve du grain de bl ́e. In B ...

Part II Wine Chemical Compounds and Biochemical Processes ...

Chapter 6 Nitrogen Compounds ...

Chapter 6A Amino Acids and Biogenic Amines M. Victoria Moreno-Arribas and M. Carmen Polo Contents 6A.1 Introduction............. ...

164 M.V. Moreno-Arribas and M.C. Polo Histamine Putrescine Phenylethylamin Tyramine Cadaverine Fig. 6A.1Chemical structure of th ...

6A Amino Acids and Biogenic Amines 165 content increases during grape maturation, and can reach 90% of the total nitrogen in mus ...

166 M.V. Moreno-Arribas and M.C. Polo that of arginine diminished, because proline was derived from arginine metabolism. During ...

6A Amino Acids and Biogenic Amines 167 has been paid to the influence of malolactic fermentation on the whole amino acid composi ...

168 M.V. Moreno-Arribas and M.C. Polo biogenic amine contamination of wine is believed to take place during malolactic fermentat ...

6A Amino Acids and Biogenic Amines 169 1234567 Stage of elaboration process –2 0 2 4 6 8 10 12 Histamine (mg/l) a c c c c b a 12 ...

170 M.V. Moreno-Arribas and M.C. Polo Stage of elaboration process 0 1 2 3 4 5 6 Methylamine (mg/l)a a ab ab b a a Stage of elab ...

6A Amino Acids and Biogenic Amines 171 Kanny et al. (2001) report that a normal individual can tolerate 129 mg/L of histamine ta ...

172 M.V. Moreno-Arribas and M.C. Polo 6A.3.2.1 Yeast A large variety of indigenous yeast species can grow and perform alcoholic ...