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An effective solution to limit biogenic amines in winemaking: enzymatic extracts from vineyard fungi able to reduce biogenic amines content in white and red wines

Carolina Cueva, Begoña Bartolomé, Pedro J. Martín-Álvarez, M. Victoria Moreno-Arribas; Institute of Food Science Research (CIAL), CSIC-UAM, Madrid, Sp

Currently, on the market there are no definitive procedures for the control of biogenic amines in wine. The main strategy followed by wineries is based on prevention, to avoid the formation of these potentially toxic compounds. 

 

Following a novel approach, this study makes available, to the enological sector, a natural treatment that reduces the concentration of biogenic amines in wines. The procedure is based on the employment of enzymatic extracts from fungi isolated from the grapevine, this is to say, from natural ecological niches closely related to the aim sought for application, and so far unexplored for such purposes.

Finalist of the 2013 International SIVE Awards “Research for Development”. The paper reproduced in this video-seminar was presented at the 8th edition of Enoforum (7-9 maggio 2013, Arezzo, Italy)

 

 

 

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Published on 01/27/2014
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