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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...

    R. Mazzoli, C. Lamberti, J. D. Coisson, M. Purrotti, M. Arlorio… in Amino Acids (2009)

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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...

    C. Delfini, E. Pessione, E. Garcia Moruno, C. Giunta in Journal of Industrial Microbiology (1992)