Biogenní aminy v hroznech révy vinné a ve víně

The aim of this work was the determination of selected biogenic amines in selected varieties vine fruit. The literature review describes the characteristics of biogenic amines, their creation, It is specified formation of biogenic amines individual microbiological agents and their health effects on the human organism. Then work characterized the winemaking process, and possible effects creation and content of biogenic amines in its manufacture. Custom work is divided into several parts Were monitored randomly collected samples of wines from around the Moravian region and analyzed the contents of biogenic amines. During alcoholic fermentation, malolacical fermentation and purification process was monitored training and development of these substances. Was observed dynamics of biogenic amines during fermentation and BA were determined after malolactical fermentation . Investigate the possibility of elimination of biogenic amines in wine clarification - were studied reduction of biogenic amines using standard fining agents (bentonite, gelatin, PVPP, Tosil). Watch biogenic amines (histamine, tyrosine, tryptamine, cadaverine, spermidine, spermine and putrescine) will be analyzed in a sample of chromatographic separation and quantified by comparison with standards