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Influence of the immobilized yeast cells technology on the presence of biogenic amines in wine

Borislav Miličević ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, HR-31000 Osijek, Croatia
Drago Šubarić ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, HR-31000 Osijek, Croatia
Jurislav Babić ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, HR-31000 Osijek, Croatia
Đurđica Ačkar ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, HR-31000 Osijek, Croatia
Antun Jozinović   ORCID icon orcid.org/0000-0001-9627-1013 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, HR-31000 Osijek, Croatia
Emil Petošić ; Zvečevo d.d., Food Industry, Kralja Zvonimira 1, 34000 Požega, Croatia
Anita Matijević ; Galić d.o.o., Vilima Korajca 1, 34330 Velika, Croatia

Puni tekst: engleski, pdf (281 KB) str. 1-5 preuzimanja: 371* citiraj
APA 6th Edition
Miličević, B., Šubarić, D., Babić, J., Ačkar, Đ., Jozinović, A., Petošić, E. i Matijević, A. (2014). Influence of the immobilized yeast cells technology on the presence of biogenic amines in wine. Hrana u zdravlju i bolesti, 3 (1), 1-5. Preuzeto s https://hrcak.srce.hr/126234
MLA 8th Edition
Miličević, Borislav, et al. "Influence of the immobilized yeast cells technology on the presence of biogenic amines in wine." Hrana u zdravlju i bolesti, vol. 3, br. 1, 2014, str. 1-5. https://hrcak.srce.hr/126234. Citirano 17.09.2019.
Chicago 17th Edition
Miličević, Borislav, Drago Šubarić, Jurislav Babić, Đurđica Ačkar, Antun Jozinović, Emil Petošić i Anita Matijević. "Influence of the immobilized yeast cells technology on the presence of biogenic amines in wine." Hrana u zdravlju i bolesti 3, br. 1 (2014): 1-5. https://hrcak.srce.hr/126234
Harvard
Miličević, B., et al. (2014). 'Influence of the immobilized yeast cells technology on the presence of biogenic amines in wine', Hrana u zdravlju i bolesti, 3(1), str. 1-5. Preuzeto s: https://hrcak.srce.hr/126234 (Datum pristupa: 17.09.2019.)
Vancouver
Miličević B, Šubarić D, Babić J, Ačkar Đ, Jozinović A, Petošić E i sur. Influence of the immobilized yeast cells technology on the presence of biogenic amines in wine. Hrana u zdravlju i bolesti [Internet]. 2014 [pristupljeno 17.09.2019.];3(1):1-5. Dostupno na: https://hrcak.srce.hr/126234
IEEE
B. Miličević, et al., "Influence of the immobilized yeast cells technology on the presence of biogenic amines in wine", Hrana u zdravlju i bolesti, vol.3, br. 1, str. 1-5, 2014. [Online]. Dostupno na: https://hrcak.srce.hr/126234. [Citirano: 17.09.2019.]

Sažetak
Biogenic amines are basic nitrogenous low molecular weight compounds with biological activity. Biogenic amines are important because they contain a health risk for sensitive humans. Biogenic amines in the wine can be formed from their precursors by various microorganisms present in the wine, at any stage of production. The aim of the present work was to study the changes of the content of biogenic amines in wines made from grape variety Frankovka and Pinot noir (Vitis vinifera L.) from Kutjevo vineyards, located in the east part of continental Croatia, vintage 2012, produced with cold maceration and use of fermentation method with immobilized yeast cells. Biogenic amines were quantified using a reversed-phase high performance liquid chromatography (RP-HPLC). Histamine was the most abundant biogenic amine followed by 2-Phenylethylamine. Total amount of biogenic amines ranged from 8.81 mg/L in wines produced with immobilized yeast cells up to 9.91 mg/L in wines made in classical fermentation process. From the results obtained in this study, it can be concluded that immobilized yeast cells technology can influence on the formation of biogenic amines.

Ključne riječi
biogenic amines; immobilized yeast cells

Hrčak ID: 126234

URI
https://hrcak.srce.hr/126234

Posjeta: 536 *