Biogenic amines in wine and juice from new cultivars of vitis labrusca.

Detalhes bibliográficos
Autor(a) principal: GOMEZ, H.
Data de Publicação: 2016
Outros Autores: MINATEL, I., LIMA, G., MARQUES. M., RITSCHEL, P. S., BORGES, C., MONTEIRO, G.
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1063562
Resumo: The biogenic amines (BAs) obtained from foods and/or produced in the human body represents a set of molecules with important biological effects. The types and amount of BAs are essential for innumerous physiological processes. Putrescine (Put), spermidine (Spd) and spermine (Spm), promotes cell division and may be useful in the healing process. However, when consumed in high concentrations, can induce headache, respiratory problems, hyper- and hypotension and various allergic disorders. Thus, the quantification of BAs in foods and beverages are relevant markers of nutritional quality, and industrial processing. During the malolactic fermentation of wine, histamine (His), tyramine (Tym), and Put, are generated; the former and cadaverine (Cad) when produced in high concentrations are suggested as indicators of bacterial contamination.
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spelling Biogenic amines in wine and juice from new cultivars of vitis labrusca.Aminas biogênicas (BAs)Biological effectsUvaVitis labruscaSucoBiogenic aminesThe biogenic amines (BAs) obtained from foods and/or produced in the human body represents a set of molecules with important biological effects. The types and amount of BAs are essential for innumerous physiological processes. Putrescine (Put), spermidine (Spd) and spermine (Spm), promotes cell division and may be useful in the healing process. However, when consumed in high concentrations, can induce headache, respiratory problems, hyper- and hypotension and various allergic disorders. Thus, the quantification of BAs in foods and beverages are relevant markers of nutritional quality, and industrial processing. During the malolactic fermentation of wine, histamine (His), tyramine (Tym), and Put, are generated; the former and cadaverine (Cad) when produced in high concentrations are suggested as indicators of bacterial contamination.Hector Gomez; Igor Minatel; Giuseppina Lima; Marcia Marques; PATRICIA SILVA RITSCHEL, CNPUV; Cristine Borges; Gean Monteiro.GOMEZ, H.MINATEL, I.LIMA, G.MARQUES. M.RITSCHEL, P. S.BORGES, C.MONTEIRO, G.2017-02-10T11:11:11Z2017-02-10T11:11:11Z2017-02-1020162017-02-23T11:11:11ZResumo em anais e proceedingsinfo:eu-repo/semantics/publishedVersionIn: WORLD VINE AND WINE CONGRESS, 39.; GENERAL ASSEMBLY OF THE OIV, 14., 2016, Bento Gonçalves. Vitiviniculture: technological advances to market challenges: abstracts. Bento Gonçalves: International Organisation of Vine and Wine, Poster 2016-2069, 2016.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1063562enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2017-08-16T04:09:59Zoai:www.alice.cnptia.embrapa.br:doc/1063562Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-16T04:09:59Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Biogenic amines in wine and juice from new cultivars of vitis labrusca.
title Biogenic amines in wine and juice from new cultivars of vitis labrusca.
spellingShingle Biogenic amines in wine and juice from new cultivars of vitis labrusca.
GOMEZ, H.
Aminas biogênicas (BAs)
Biological effects
Uva
Vitis labrusca
Suco
Biogenic amines
title_short Biogenic amines in wine and juice from new cultivars of vitis labrusca.
title_full Biogenic amines in wine and juice from new cultivars of vitis labrusca.
title_fullStr Biogenic amines in wine and juice from new cultivars of vitis labrusca.
title_full_unstemmed Biogenic amines in wine and juice from new cultivars of vitis labrusca.
title_sort Biogenic amines in wine and juice from new cultivars of vitis labrusca.
author GOMEZ, H.
author_facet GOMEZ, H.
MINATEL, I.
LIMA, G.
MARQUES. M.
RITSCHEL, P. S.
BORGES, C.
MONTEIRO, G.
author_role author
author2 MINATEL, I.
LIMA, G.
MARQUES. M.
RITSCHEL, P. S.
BORGES, C.
MONTEIRO, G.
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Hector Gomez; Igor Minatel; Giuseppina Lima; Marcia Marques; PATRICIA SILVA RITSCHEL, CNPUV; Cristine Borges; Gean Monteiro.
dc.contributor.author.fl_str_mv GOMEZ, H.
MINATEL, I.
LIMA, G.
MARQUES. M.
RITSCHEL, P. S.
BORGES, C.
MONTEIRO, G.
dc.subject.por.fl_str_mv Aminas biogênicas (BAs)
Biological effects
Uva
Vitis labrusca
Suco
Biogenic amines
topic Aminas biogênicas (BAs)
Biological effects
Uva
Vitis labrusca
Suco
Biogenic amines
description The biogenic amines (BAs) obtained from foods and/or produced in the human body represents a set of molecules with important biological effects. The types and amount of BAs are essential for innumerous physiological processes. Putrescine (Put), spermidine (Spd) and spermine (Spm), promotes cell division and may be useful in the healing process. However, when consumed in high concentrations, can induce headache, respiratory problems, hyper- and hypotension and various allergic disorders. Thus, the quantification of BAs in foods and beverages are relevant markers of nutritional quality, and industrial processing. During the malolactic fermentation of wine, histamine (His), tyramine (Tym), and Put, are generated; the former and cadaverine (Cad) when produced in high concentrations are suggested as indicators of bacterial contamination.
publishDate 2016
dc.date.none.fl_str_mv 2016
2017-02-10T11:11:11Z
2017-02-10T11:11:11Z
2017-02-10
2017-02-23T11:11:11Z
dc.type.driver.fl_str_mv Resumo em anais e proceedings
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
status_str publishedVersion
dc.identifier.uri.fl_str_mv In: WORLD VINE AND WINE CONGRESS, 39.; GENERAL ASSEMBLY OF THE OIV, 14., 2016, Bento Gonçalves. Vitiviniculture: technological advances to market challenges: abstracts. Bento Gonçalves: International Organisation of Vine and Wine, Poster 2016-2069, 2016.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1063562
identifier_str_mv In: WORLD VINE AND WINE CONGRESS, 39.; GENERAL ASSEMBLY OF THE OIV, 14., 2016, Bento Gonçalves. Vitiviniculture: technological advances to market challenges: abstracts. Bento Gonçalves: International Organisation of Vine and Wine, Poster 2016-2069, 2016.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1063562
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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