A survey of biogenic amines in Chinese rice wines

Yongmei, Lu; Lu, Xin; Chen, Xiaohong; Jiang, Mei; Li, Chao; Dong, Mingsheng

doi:10.1016/j.foodchem.2005.11.035

Cited by 73 publications

(17 citation statements)

References 20 publications

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“…The vinification procedure followed in Shaoxing includes a soaking step where the rice is soaked in a fermentation substrate (soaking water) containing a large amount of free amino acids and active decarboxylase positive lactic acid bacteria. No significant correlation was found between the pH of rice wines (4.04 to 4.33) and biogenic amines in this work (Yongmei et al, 2007).…”

Section: Wine Style and Typecontrasting

confidence: 70%

Biogenic Amines in Wine: Understanding the Headache

Smit

Toit

2016

SAJEV

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The presence of biogenic amines in wine is becoming increasingly important to consumers and producers alike, due to the potential threats of toxicity to humans and consequent trade implications. In the scientific field, biogenic amines have the potential to be applied as indicators of food spoilage and/or authenticity. Biogenic amines can be formed from their respective amino acid precursors by various microorganisms present in the wine, at any stage of production, ageing or storage. To understand the large number of factors that could influence the formation of biogenic amines, the chemical, biochemical, enzymatic and genetic properties relating to these compounds have to be considered. Analytical and molecular methods to detect biogenic amines in wine, as well as possibilities that could enable better control over their production levels in wine will also be explored in this review.

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Section: Wine Style and Typecontrasting

confidence: 70%

Biogenic Amines in Wine: Understanding the Headache

Smit

Toit

2016

SAJEV

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“…Chinese rice wine is a traditional alcoholic beverage and widely used as culinary wine in South China (Lu et al, 2015;Yongmei et al, 2007). The traditional Chinese rice wine is made by glutinous rice and basically involves the following steps: the soaked rice is smelted and fermented after steamed, then sterilized, and finally stored and aged (Jin, Zhu, & Xu, 2017;Li, Jin, & Xu, 2013;Xu et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Effects of ethanol treatment on rheological and gel properties of chicken myofibrillar protein

Zhou

Yang

Tang

et al. 2019

CyTA - Journal of Food

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Culinary wine is often used to marinate meat products before cooking to remove unfavorable flavors. However, the effects of ethanol as the main component in culinary wine on the main proteins in meat products are not clear. Therefore, we studied the effects of ethanol treatment on the microstructure, rheological, and gelation properties of chicken myofibrillar protein (CMP) and the reasons for these changes. The viscosity coefficient of CMP solutions firstly decreased; then increased with increasing ethanol and reached the minimum at 0.9% ethanol. The gel strength, water holding capacity, and storage modulus of CMP gels reached the maximum at 0.9% ethanol treatment, and the scanning electron micrographs showed a more compact structure. The presence of ethanol decreased the dielectric constant of solution, resulting the changes of surface hydrophobicity and sulfhydryl groups of CMP solutions and gels. These changes contributed the evolution of the properties we mentioned above.

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“…In addition, rice has been used worldwide to produce alcoholic beverages by applying fermentation processes. Rice-based alcoholic beverages are high-value-added products in many countries (Yongmei et al, 2007;Sripui et al, 2011;Lee et al, 2012).…”

Section: Introductionmentioning

confidence: 99%