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Article
Influence of ethanol, malate and arginine on histamine production of Lactobacillus hilgardii isolated from an Italian red wine
Wine, like other fermented foods, may contain biogenic amines produced by lactic acid bacteria via amino acids decarboxylation. The most relevant amines from the toxicological standpoint are histamine and tyra...
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Article
Localization of volatile acidity reducing factors in grape
Must clarification processes cause an increase in the acetate content of wine at the end of the alcoholic fermatation process, this phenomenon being particularly noticeable when fermentation is obtained by mea...