Polyphenol and Biogenic Amine Profiles of Albana and Lambrusco Grape Berries and Wines Obtained Following Different Agricultural and Oenological Practices
Polyphenol and Biogenic Amine Profiles of Albana and Lambrusco Grape Berries and Wines Obtained Following Different Agricultural and Oenological Practices作者机构：Department of Biological Geological and Environmental Sciences University of Bologna Bologna Italy.
出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)
年 卷 期：2014年第5卷第1期
页 面：8-16页
学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学]
主 题：Antioxidant Activity Biogenic Amines Polyphenols Polyamines Vitis Vinifera
摘 要：The levels of polyphenols, anthocyanins, antioxidant activity and of biogenic amines, were measured in white (Albana) and red (Lambrusco) grape berries and wines from the Emilia-Romagna region (Italy) obtained following conventional, organic and biodynamic agricultural and oenological practices. No significant difference was shown among the samples coming from different agricultural and winemaking practices, with few exceptions of single compounds. Biogenic amine amounts were higher in red than in white berries and wines. Putrescine and histamine were the most abundant biogenic amines respectively in berries and wines of both cultivars. Red grapes and wines were richer in anthocyanins and showed higher antioxidant activity than white ones. The total level of polyphenols was similar in red and white berries and wines, but with different metabolite profiles depending on the grape variety.
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