Determination of free amino acid and biogenic amine contents of hungarian sparkling wines

L. Simon-Sarkadi, E. Szőke and A. Kerekes
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L. Simon-Sarkadi: Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Budapest, Hungary
E. Szőke: Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Budapest, Hungary
A. Kerekes: Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Budapest, Hungary

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S287-S289

Abstract: Comparative study was conducted on the basis of free amino acids and biogenic amines of Hungarian sparkling wines originated from 3 producers (Törley, Hungária, Balaton Boglár). Determination of amino acids and biogenic amines was accomplished by ion-exchange chromatography using an amino acid analyser. The dominant free amino acids in sparkling wines were proline and arginine and the major biogenic amine was spermidine. Based on results of chemometric analyses, free amino acid and biogenic amine contents seemed to be closely related to quality and the technology of sparkling wine making.

Keywords: amino acid; biogenic amine; sparkling wine; chromatography (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10683-cjfs

DOI: 10.17221/10683-CJFS

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