6A Amino Acids and Biogenic Amines 185
Garc ́ıa-Ruiz, A., Bartolom ́e, B. & Moreno-Arribas, M.V. (2008b). Understanding the effect of oak
wood treatments and enological tannins in biogenic amine production by lactic acid bacteria in
wines XXXI World Congress of Vine and Wine, Verone, 2008.
Garde-Cerd ́an, T., Arias-Gil, M. & Romano, P. (2007). Formation of biogenic amines throught
spontaneous and inoculated wine alcoholic fermentations: effect of SO 2 .Food Control(en
prensa, doi:10.1016/j.foodcont.2006.07.003).
Gardini, F., Zaccarelli, A., Belleti, N., Faustini, F., Cavazza, A., Maruscelli, M., Mastrocola, D.
& Suzzi, G. (2005). Factors influencing biogenic amine production by a strain ofOenococcus
oeniin a model system.Food Control, 16, 609–618.
Gerbaux, V. & Monamy, C. (2000). Biogenic amines in Burgundy wines. Contents and origin in
wines.Rev. Fr. Oenol., 183, 25–28.
Gil-Agust ́ı, M., Carda-Brochm, S., Monferrer-Pons, L. & Esteve-Romero, J. (2007). Simultane-
ous determination of tyramine and tryptamine and their precursor amino acids by micellar
liquid chromatography and pulsed amperometric detection in wines.J. Chromatogr. A., 1156 ,
288–295.
Gl `oria, M.B., Watson, B.T., Simon-Sarkadii, L. & Daeschel, M.A. (1998). A survey of bio-
genic amines in Oregon Pinot noir and Cabernet Sauvignon wines.Am. J. Enol. Vitic., 49 ,
279–282.
G ́omez-Alonso, S., Hermos ́ın-Guti ́errez, U. & Garc ́ıa-Romero, E. (2007). Simultaneous HPLC
analysis of biogenic amines, amino acids and ammonium ion as animoenone derivatives in
wine and beer simples. J. Agric. Food Chem., 55, 608–613.
Granchi, L., Romano, P., Mangani, S., Guerrini, S. & Vincenzini, M. (2005). Production of bio-
genic amines by wine microorganisms.Bull OIV,78, 595–609.
Guerrini, S., Mangani, S., Granchi, L. & Vincenzini, M. (2002). Biogenic amine production by
Oenococcus oeni.Curr. Microbiol., 44, 374–378.
Haj ́os, G., Sass-Kiss, A., Szerdahelye, E. & Bardocz, S. (2000). Changes in biogenic amine content
of Tokaj grapes, wines and Asz ́u-wines.J. Food Sci., 65, 1142–1144.
H ́alasz, A., Bar ́ath,A., Simon-Sarkadi, L. & Holzapfel, W. (1994). Biogenic amines and their ́
production by microorganisms in food.Trends Food Sci. Tech., 5, 42–49.
Henschke, P.A. & Jiranek, V. (1993). Yeasts – metabolism of nitrogen compounds. In G.H. Fleet
(Ed.), Wine microbiology and biotechnology. (pp. 77–164). Chur, Switzerland: Harwood Aca-
demic Publishers.
Herbert, P., Cabrita, M.J., Ratola, N., Laureano, O. & Alves, A. (2005). Free amino acids and
biogenic amines in wines and musts from the Alentejo region. Evolution of amines during
alcoholic fermentation and relationship with variety, sub-region and vintage.J. Food. Eng., 66,
315–322.
Hern ́andez-Borges, J., D’Orazio, G., Aturki, Z. & Fanali, S. (2007). Nano-liquid chromatography
analysis of dansylated biogenic amines in wine.J. Chromatogr. A, 1147, 192–199.
Hern ́andez-Orte, P., Cacho, J. & Ferreira, V. (2002). Relationship between varietal amino acid
profile of grapes and wine aromatic composition. Experiments with model solutions and
chemometric study.J. Agric. Food Chem., 50, 2891–2899.
Hern ́andez-Orte, P., Ibarz, M.J., Cacho, J. & Ferreira, V. (2003). Amino acid determination in grape
juices and wines by HPLC using a modification of the 6-aminoquinolyl-n-hydrosysuccinimidyl
carbamate (AQC) method.Chromatographia, 58, 29–35.
Hern ́andez-Orte, P., Ibarz, M.J., Cacho, J., & Ferreira, V. (2005). Effectof the addition of ammo-
nium and amino acids to musts of Airen variety on aromatic composition and sensory properties
of the obtained wine.Food Chem., 89, 163–174.
Hern ́andez-Orte, P., Ibarz, M.J., Cacho, J. & Ferreira, V. (2006a). Addition of amino acids to grape
juice of the Merlot variety: Effect on amino acid uptake and aroma generation during alcoholic
fermentation.Food Chem., 98, 300–310.
Hern ́andez-Orte, P., Pe ̃na-Gallego, A., Ibarz, M.J., Cacho, J., Ferreira, V. (2006b). Determina-
tion of the biogenic amines in musts and wines before and alter malolactic fermentation using
6-aminoquinolyl-N-hydroxysuccinimidyl carbamate as the derivatizing agent.J. Chromatogr.
A, 1129 , 160–164.