Winemaking amines production

A.3.2 Microorganisms Associated with Biogenic Amine Production in Winemaking 171... 

Smit, A.Y. (2007). Evaluating the influence of winemaking practices on biogenic amine production by wine microorganisms. Master Thesis. Stellenbosch University. Stellenbosch, South Africa. 

Costantini, A., Vaudano, E., Del Prete, V., Danei, M., Garcia-Moruno, E. (2009). Biogenic amine production by contaminating bacteria found in starter preparations used in winemaking. Journal of Agricultural and Food Chemistry, 57, 10664-10669. http //dx.doi.org/10.1021/jf902542. 

Optically pure (+)-tartaric acid is abundant in nature. It is frequently obtained as a by-product of winemaking. The separation depends on the fact that diastereomers usually have different physical and chemical properties. The (—)-amine-(+)-tartrate salt has a lower solubility than its diastereomeric counterpart, the (+)-amine-(-l-)-tartrate salt. With some care, the (—)-amine-(+)-tartrate... 

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