Histamine is a biogenic amine which is naturally present in many foodstuffs – also in wine. Some people react to high histamine foods with headaches or other symptoms. More and more winemakers [...]
Dekkera bruxellensis is considered the most important spoilage yeast in the wine industry. It causes severe off-flavors of sweat, leather or horse. Early detection of a possible contamination is [...]
Whether you want to analyze wine, beer, fruit juices, sweets, dairy or meat products: Enzymatic methods for the determination of sugar, acid, alcohol and other food components have become an [...]
Scientists from the Northwest A&F University published a study about ochratoxin A in wine produced in China. The concentration of ochratoxin A depends on various factors in winemaking.