摘要
生物胺（ biogenic amines ）是一类分子量较低的含氮化合物,在葡萄酒等发酵食品中普遍存在,由微生物对相应氨基酸的脱羧作用或氨基酸转氨酶对醛酮的转氨作用产生,部分生物胺也可由水果、蔬菜、鱼等非发酵食品内源性生成。
Biogenic amines have negative effect on the quality and safety of wines. Their contents in wines are influenced by grape and enological managements. The effects of juice-off treatment,cold maceration,cap management,yeast and lactic acid bacteria on biogenic amines in wines were summarized in this article.
出处
《食品研究与开发》
CAS
北大核心
2016年第20期I0001-I0001,共1页
Food Research and Development
