Relationship Between Biogenic Amines and Free Amino Acid Contents of Winesand Musts from Alentejo (Portugal)

The concentration of biogenic amines and free amino acids was studied in 102 Portuguese wines and 18 musts from Alentejo demarcated (D.O.C.) regions. Most wines were commercial, except for 38 monovarietals obtained by micro vinification. Musts from the varieties used to produce the latter wines were also studied. Both biogenic amines and free amino acids were analyzed by HPLC using fluorescence detection for their o-phthalaldehyde/fluorenylmethyl chloroformate (OPA/FMOC) derivatives. The most significant amines (average 10.8 mg/L for histamine+tyramine in red, and 7.4 mg/L for white wines) were found to be present at low levels and, although no important relationship between each individual biogenic amine could be obtained, the total amine content depends significantly on the assimilable amino acid content in wine

Testing the hypothesis that sinks regulate the source activity

International audienc

Testing the hypothesis that sinks regulate the source activity

International audienc

Trends versus cycles in global wine export shares

The global wine market has witnessed major changes in recent years. Some of these changes are structural in nature or trend-following, whereas others are cyclical. Recently, new market entrants have increased their exports not only to traditional European markets but to other importing regions as well, whereas Old World producers have experienced declining market shares. However, the evidence examined here suggests that market share data also contain strong cyclical components. Mixed results also occur when the wine export data are disaggregated into products. This paper employs econometric methods to analyse the recent major shifts in world wine market shares and explains whether these are more of a secular trend-setting nature or of a temporary cyclical nature. Copyright 2006 The Authors Journal compilation 2006 Australian Agricultural and Resource Economics Society Inc. and Blackwell Publishing Ltd .

Comparative study of the volatile composition in wines obtained from traditional vinification and from the Ganimede method

BACKGROUND: This study compares the volatile composition between wines obtained from vinification carried out by the traditional method or using a new method of vinification (so-called Ganimede). For this, Shiraz, Merlot and Cabernet Sauvignon musts were fermented by both vinification methods. RESULTS: The volatile compounds that were above their threshold of perception in the wines were practically the same, irrespective of the vinification method used. Most of the compounds studied did not present significant differences in their concentrations between the wines obtained from the traditional and the new vinification methods. When there were significant differences, the concentration of alcohols and acids was higher in the wines vinificated by the traditional method rather than in the wines vinificated by the Ganimede method, whereas for esters, the concentration in the wines depended on the grape variety. CONCLUSION: The Ganimede method favoured polyphenol extraction without greatly affecting the studied volatile composition of the wines. © 2008 Society of Chemical Industry