Cations and biogenic amines in wine

IC Application Note C–161 Biogenic amines and trimethylamine N-oxide (TMAO) are indicators for the quality of grape fermentation. Consumption of white wine with elevated amine concentrations can lead to headaches for which reason their concentration has to be controlled. Analysis…

WHITE PAPER Measuring inorganic cations and amines with ion chromatography mass spectrometry (IC-MS) Two robust and sensitive analytical techniques in their own right – ion chromatography (IC) and mass spectrometry (MS) – can be combined to form an even more…

IC Application Note CS–014 Biogenic amines besides other cations in red wine applying a high-pressure gradient Biogenic amines are released during the winemaking process. In wine, they are present as odorless salts. However, in the mouth their flavor is partially…

Application Note 182 Determination of Biogenic Amines in Alcoholic Beverages by Ion Chromatography with Suppressed Conductivity and Integrated Pulsed Amperometric Detections INTRODUCTION Biogenic amines are common in plants and animals, where they have important metabolic and physiological roles, such as…