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• Determination of biogenic amine content of Tokaj Wine Specialities

  87-90.

  M. Kállay

  Views:

  159

  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.

• Comparison of the biogenic amine content of traditional and bio-wines

  115-118.

  M. Kállay

  D. Nyitrainé Sárdy

  Views:

  149

  There has been a growing tendency in organic farming in recent years, in which organic grape growing and the production of bio­wine are also significant. The literature on bio-wine is rather limited, that is why we consider it really important to contribute to the data. As a result of the special conditions in organic farming we can expect bio-wines to have a different composition of nitrogen compounds from that of traditional wines. Biogenic amines could thus specially characterize bio-wines. In our research we compared the biogenic amine content of wines produced using organic methods and of those where traditional procedures were used. Our measurements have proved that it is not possible to clearly distinguish bio-wines from wines produced with traditional methods on the basis of amine content.

• Determination of biogenic amine - content of natural wines

  91-95.

  M. Kállay

  D. Sárdy

  Views:

  191

  Nowadays the consumption of natural wines has been increased. In parallel with the higher demand, the study of the parameters of natural wines has also developed. The amines being produced during the decarboxylization procedure of amino acids could be one of the most important features of natural wines. The objective of this study was to measure the biogenic amine content of natural wines from 2000 and 2001. We have determined that the biogenic amine content of natural wines is not different from the biogenic amine composition of normal wines. There was not any considerable difference between the years. In complience with the average tendency, red wines contain higher histamine-, tiramine- and serotonin values than white wines.