Article citationsMore>>

R. C. Minussi, M. Rossi, L. Bologna, L. Cordi, D. Rotilio, G. M. Pastore and N. Durán, “Phenolic Compounds and Total Antioxidant Potential of Commercial Wines,” Food Chemistry, Vol. 82, No. 3, 2003, pp. 409-416.
http://dx.doi.org/10.1016/S0308-8146(02)00590-3

has been cited by the following article:

• TITLE: Polyphenol and Biogenic Amine Profiles of Albana and Lambrusco Grape Berries and Wines Obtained Following Different Agricultural and Oenological Practices

  AUTHORS: Annalisa Tassoni, Nunzio Tango, Maura Ferri

  KEYWORDS: Antioxidant Activity; Biogenic Amines; Polyphenols; Polyamines; Vitis Vinifera

  JOURNAL NAME: Food and Nutrition Sciences, Vol.5 No.1, January 7, 2014

  ABSTRACT: The levels of polyphenols, anthocyanins, antioxidant activity and of biogenic amines, were measured in white (Albana) and red (Lambrusco) grape berries and wines from the Emilia-Romagna region (Italy) obtained following conventional, organic and biodynamic agricultural and oenological practices. No significant difference was shown among the samples coming from different agricultural and winemaking practices, with few exceptions of single compounds. Biogenic amine amounts were higher in red than in white berries and wines. Putrescine and histamine were the most abundant biogenic amines respectively in berries and wines of both cultivars. Red grapes and wines were richer in anthocyanins and showed higher antioxidant activity than white ones. The total level of polyphenols was similar in red and white berries and wines, but with different metabolite profiles depending on the grape variety.