Pesticide residues, copper and biogenic amines in conventional and organic wines
TLDR
In this paper , the authors compared pesticide residues, copper and biogenic amines concentrations in conventional and organic wines, and confirmed lower numbers and concentrations of pesticide residues in organic wines.About:
This article is published in Food Control.The article was published on 2022-02-01 and is currently open access. It has received 9 citations till now. The article focuses on the topics: Pyrimethanil & Wine.read more
Citations
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Journal ArticleDOI
Update on Biogenic Amines in Fermented and Non-Fermented Beverages
Pierina Visciano,Maria Schirone +1 more
TL;DR: The formation of biogenic amines in food and beverages is mainly due to the presence of proteins and/or free amino acids that represent the substrates for microbial or natural enzymes with decarboxylation or amination activity as mentioned in this paper .
Journal ArticleDOI
Quality and Nutritional Parameters of Food in Agri-Food Production Systems
Songül Çakmakçı,Ramazan Cakmakci +1 more
TL;DR: In this article , the authors present a review comparing the quality of traditionally, organically and conventionally produced foods in traditional and organic fruit, vegetable, and cereal production systems, and the results of the studies contradict each other.
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Differences in the levels of sulphites and pesticide residues in soils and wines and under organic and conventional production methods.
Pablo Alonso González,Eva Parga Dans,Andrea Carolina Acosta Dacal,Manuel Zumbado Peña,Octavio P. Luzardo +4 more
TL;DR: In this article , the authors compared sulphite content and pesticide residues in both soils and wines under organic and conventional production, and found that conventional wines had higher numbers and concentrations of pesticide residues both in soils and wine than their organic counterparts.
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Green and efficient synthesis of chiral amines and hydroxylamines by indium (zinc)-copper-mediated alkylation reaction in aqueous media
TL;DR: In this article , a simple and environmentally friendly method for the alkylation of various chiral nitrones in water using unactivated alkyl halides has been developed, which has the characteristics of environmental protection, simple operating, high efficiency, and regioselectivity superbly.
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Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety
Alexandra Costina Avîrvarei,Liana Claudia Salanță,Carmen Pop,Elena Mudura,Antonella Pasqualone,Ofélia Anjos,N. Barboza,Jessie Usaga,Cosmin Darab,Cristina Burja-Udrea,Haifeng Zhao,Anca Farcas,Teodora Emilia Coldea +12 more
TL;DR: A review of the scientific literature regarding the presence of chemical, microbiological and physical hazards in fruit-based fermented beverages is presented in this paper , where the potential formation of toxic compounds during processing is also discussed.
References
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Biogenic amines in wines: role of lactic acid bacteria.
TL;DR: It is now possible to detect the existence of undesirable histamine-producing strains by PCR test or DNA probe based on the presence of the gene encoding histidine decarboxylase.
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Biogenic amines in wines from three Spanish regions.
TL;DR: Results show important differences in putrescine and histamine concentrations among regions, varieties of grape, and type of wine; differences were less appreciable for the remaining biogenic amines studied.
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Biogenic amines in wine: a review
TL;DR: In this paper, the authors present a review focusing on the analytical methods used for the determination of biogenic amines and the source of amines from the perspective of microbiological and oenological factors.
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Free amino acids and biogenic amines in wines and musts from the Alentejo region. Evolution of amines during alcoholic fermentation and relationship with variety, sub-region and vintage
TL;DR: In this paper, a HPLC with fluorescence detection of OPA/FMOC derivatives was used to characterize amino acid and amine contents of musts and wines from different Alentejo sub-regions, varieties and vintages.
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Copper contents in grapes and wines from a Mediterranean organic vineyard
Maria Rosaria Provenzano,Hamid El Bilali,Vito Simeone,Nuray Baser,Donato Mondelli,Gianluigi Cesari +5 more
TL;DR: In this paper, the authors evaluated copper concentrations in grapes and wines of four local and international varieties (Chardonnay, Primitivo, Uva di Troia and Negroamaro) and compared these contents to total and available copper in soil.