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https://doi.org/10.31727/gzb.40.6.1

Presence of biogenic amines in sparkling wine influenced by the immobilized yeast cells technology

Borislav Miličević ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek
Jurislav Babić   ORCID icon orcid.org/0000-0002-6453-1850 ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek
Đurđica Ačkar   ORCID icon orcid.org/0000-0003-4257-2907 ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek
Antun Jozinović   ORCID icon orcid.org/0000-0001-9627-1013 ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek
Vlado Previšić ; Kutjevo d.d.
Radoslav Miličević ; Progresys d.o.o.
Drago Šubarić   ORCID icon orcid.org/0000-0002-6956-5814 ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek

Puni tekst: hrvatski, pdf (78 KB) str. 12-16 preuzimanja: 242* citiraj
APA 6th Edition
Miličević, B., Babić, J., Ačkar, Đ., Jozinović, A., Previšić, V., Miličević, R. i Šubarić, D. (2017). Utjecaj tehnologije fermentacije imobiliziranim kvascima na prisutnost biogenih amina u pjenušcu. Glasnik Zaštite Bilja, 40 (6), 12-16. https://doi.org/10.31727/gzb.40.6.1
MLA 8th Edition
Miličević, Borislav, et al. "Utjecaj tehnologije fermentacije imobiliziranim kvascima na prisutnost biogenih amina u pjenušcu." Glasnik Zaštite Bilja, vol. 40, br. 6, 2017, str. 12-16. https://doi.org/10.31727/gzb.40.6.1. Citirano 31.10.2020.
Chicago 17th Edition
Miličević, Borislav, Jurislav Babić, Đurđica Ačkar, Antun Jozinović, Vlado Previšić, Radoslav Miličević i Drago Šubarić. "Utjecaj tehnologije fermentacije imobiliziranim kvascima na prisutnost biogenih amina u pjenušcu." Glasnik Zaštite Bilja 40, br. 6 (2017): 12-16. https://doi.org/10.31727/gzb.40.6.1
Harvard
Miličević, B., et al. (2017). 'Utjecaj tehnologije fermentacije imobiliziranim kvascima na prisutnost biogenih amina u pjenušcu', Glasnik Zaštite Bilja, 40(6), str. 12-16. https://doi.org/10.31727/gzb.40.6.1
Vancouver
Miličević B, Babić J, Ačkar Đ, Jozinović A, Previšić V, Miličević R i sur. Utjecaj tehnologije fermentacije imobiliziranim kvascima na prisutnost biogenih amina u pjenušcu. Glasnik Zaštite Bilja [Internet]. 2017 [pristupljeno 31.10.2020.];40(6):12-16. https://doi.org/10.31727/gzb.40.6.1
IEEE
B. Miličević, et al., "Utjecaj tehnologije fermentacije imobiliziranim kvascima na prisutnost biogenih amina u pjenušcu", Glasnik Zaštite Bilja, vol.40, br. 6, str. 12-16, 2017. [Online]. https://doi.org/10.31727/gzb.40.6.1

Sažetak
Recent trends in food safety are promoting an increasing search for trace compounds that can affect human health, biogenic amines belong to this group of substances. Biogenic amines are basic nitrogenous low molecular weight compounds with biological activity. 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 investigate the changes of the content of biogenic amines in sparkling wines produced by fermentation method with immobilized yeast cells. Biogenic amines were quantified using a reversedphase high performance liquid chromatography (HPLC). Total amount of biogenic amines was 5.41 mgL-1 in wines made with immobilized yeast cells and 7.24 mgL-1 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 the formation of biogenic amines.

Ključne riječi
biogenic amines; immobilized yeast cells; sparkling wine

Hrčak ID: 191073

URI
https://hrcak.srce.hr/191073

[hrvatski]

Posjeta: 466 *