Formation of biogenic amines as criteria for the selection of wine yeasts

By M. Caruso, C. Fiore, M. Contursi, G. Salzano, A. Paparella, P. Romano. 2002

163 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/2577b0053c765b5867490f55e8d28a3fde3fe449

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In Molecular Biology

Citations in the corpus

Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. (2014, background): “, 1993), the formation of unwanted biogenic amines in wine (Caruso et al., 2002) and the desired ability to reduce ochratoxin A levels in synthetic must (Angione et al.”
Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region (2018, background): “Two studies on biogenic amines production by five different wine yeast species [5,51] clearly showed that this attribute is species- and strain dependent.”
The role and use of non-saccharomyces yeasts in wine production (2017, background): “For example, significant variability is found in the formation of undesirable biogenic amines amongst strains within some nonSaccharomyces yeast species (Caruso et al., 2002).”
Yeasts and wine off-flavours: a technological perspective (2011, background): “The formation of biogenic amines in wine from Brettanomyces was first observed by Caruso et al. (2002), who detected 10 mg/l phenylethylamine on average.”
Significance of Brettanomyces and Dekkera during winemaking: a synoptic review. (2016, background): “These amines are produced via the decarboxylation of amino acids; e.g. histidine leads to the formation of histamine (Caruso et al., 2002).”
Yeasts in food and beverages (2006, background): “” This is the case for the ribosomal regions denominated NTS (Baleiras Couto et al. 1996; Nguyen and Gaillardin 1997; Pulvirenti et al. 2000; Nguyen et al. 2000a, b; Caruso et al. 2002; Romero et al. 2005), the gene 18S with the neighbouring region NTS 62 M.”