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Biogenic amines
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Biogenic amines result from decarboxylation of certain acids added by lactic bacteria. They can be responsible for disagreable odours in wine.
Method of analysis : HPLC and Fluorescence.
- individual dosage of 4 biogenic amines: histamine (Limit of Quantification (LQ) = 2.0 mg/l), putrescine (LQ = 0.4 mg/l), cadaverine (LQ = 0.4 mg/l) and tyramine (LQ = 2.0 mg/l)
A limitation of their concentration in wine is under discussion within the OIV. Nevertheless, certain countries and numerous buyers already impose a maximum content on their providers.
Histamine, which has allergenic properties, can also be the subject of separate analysis.
IN PRACTICE
The ICV Group carries out biogenic amines analyses throughout France.
. for the mediterranean basin, the Ardèche and the Rhône Valley, contact your closest enology centre
. for other regions, we can carry out remote analyses with free delivery costs (for orders over 50€)
The ICV Group carries out biogenic amines analyses throughout France.
. for the mediterranean basin, the Ardèche and the Rhône Valley, contact your closest enology centre
. for other regions, we can carry out remote analyses with free delivery costs (for orders over 50€)