Abstract:The scope of this work was to reduce the level of the biogenic amine ‘histamine’ in White wine. Different concentrations of 100 ml wine samples were prepared by incorporating various concentrations Bromelain; Quercetin and Ascorbic acid. A spectrophotometric based histamine analysis method was carried out to determine histamine concentrations. The histamine concertation reduced in 200mg/L Bromelain, 50mg/L Quercetin and 400mg/L Ascorbic acid treated samples by 62.34%, 61.64% and 46.41% respectively. The percen… Show more
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