Vol. 9 No. 3-4 (2003)
Articles

Determination of biogenic amine content of Tokaj Wine Specialities

Published October 20, 2003
Author
M. Kállay
Szent István University, Faculty of Food Sciences, Department of Oenology, Budapest
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DOI
https://doi.org/10.31421/IJHS/9/3-4/411
Keywords
biogenic amine, Hungarian Wines, Tokaj Wine Specialities
Dates
Published date: 2003-10-20
How to Cite

APA

Kállay, M. (2003). Determination of biogenic amine content of Tokaj Wine Specialities. International Journal of Horticultural Science, 9(3-4), 87–90. https://doi.org/10.31421/IJHS/9/3-4/411
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This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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Abstract

The knowledge of the finest composition of the Tokaj Wine Specialities is an indispensable task. The presence of the biogenic amines as an eventual combination of hygiene, technology and activity of Botrytis cinerea is a very important point of view in the future. The objective of this study was to measure the biogenic amine-content of Tokaj Wine Specialities.

According to our findings, the histamine-concentration remained lower than the prescribed end values, but ill the case of serotonine, there were significant measured values. During the fermentation period, in the first cycle there was a decrease in the concentration of biogenic amines, but with the advancement of fermentation, an increase was found.

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