This news article was originally written in Spanish. It has been automatically translated for your convenience. Reasonable efforts have been made to provide an accurate translation, however, no automated translation is perfect nor is it intended to replace a human translator. The original article in Spanish can be viewed at El CSIC propone un nuevo tratamiento que reduce las aminas biógenas del vino

The CSIC proposes a new treatment that reduces the amines biógenas of the wine

26/03/2012

26 March 2012

The amines biógenas are compound nitrogenous that are presents of natural form in foods and drunk fermented. In low concentrations, exert an essential paper in the development of metabolic and physiological functions in humans, animal and plants. However, in high concentrations and in sensitive people, can have negative effects in the organism. A study led by the Upper Council of Scientific Investigations has developed a new treatment of natural origin to reduce the amines biógenas of the wine.

“The procedure, tested in white wines and tintos, bases in the employment of enzymatic extracts of the fungus Penicillium citrinum. This fungus comes from of the vineyard, what allows that the prime matter of which obtains the wine was at the same time the natural source of the active principle”, explains the researcher of the CSIC Victoria Moreno-Arrive, of the Institute of Investigation in Sciences of the Feeding, mixed institute of the CSIC and the Autonomous University of Madrid.