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Risk management is very important also in winemaking. Reviewing current practices in grape and wine processing regarding risk assessment, one cannot nd a well-documented approach in this area. The majority of wine production involves three main production concepts. These are conventional (current), sustainable, and modern (use of genetically modi ed organisms) applications (249). The most extensive production technique is the conventional technique, which is the classic method with some modi cations and improvements including yeast usage (250), bacterial culture usage for malolactic fermentation (251), enzyme usage (252), and fermentation in controlled conditions (253). Organic and biodynamic viticulture are rare where chemicals such as fertilizers, pesticides, sulfur dioxide, and sorbic acid are reduced or excluded in the production process. Plahuta and Raspor (254) compared the hazards to human health and the environment from six wines that have been produced by different viticulture and winemaking technology such as conventional, organic, integrated production of grape and wine (IPGW), biodynamic, and two methods using genetically modi ed organisms (GFLV; grapevine fan leaf virus-resistant and polysaccharide-degrading genetically modi ed wine yeast). They established medium risk regarding biogenic amines in the case of organic and biodynamic wines, and low risk in the case of the other investigated wines.
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Fermented foods and beverages usually contain signi cant amounts of biogenic amines that are present as a result of food processing or storage. Since some of these components, especially histamine and tyramine, have deleterious effects on humans, it is important to minimize exposure to these amines in food. The evidence of numerous undesirable reactions after intake of histamine and/or tyramine-containing foods represents a challenge for the food industry to produce foods with histamine and tyramine concentrations as low as possible. For the assessment of the risk of orally ingested biogenic amines, one should take a number of factors into consideration; besides the use of alcohol and speci c medicine also the concentration of histamine and/or tyramine in a speci c food, the amounts of that food consumed, the presence of other amines in that food, and the amine content of other dietary components. Alcohol and medicine may amplify the biological effect of histamine and/or tyramine by inhibiting the catabolism of amines. The reviewed data support the view that it is important to set up a database on biogenic amine content of different foods at the European level in order to make recommendations for their concentrations in different diets. Furthermore, products with a risk of high histamine content should be labeled to prevent increased adverse reactions in persons with suspected histamine intolerance.
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REFERENCES
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1. van Leeuwenhoek, A. (1678). Observationes de natis e semine genitali animalculis. Philosophical Transactions of the Royal Society London, 12, 1040 1043. 2. Ladenburg, A., Abel, J. (1888). Ueber das Aethylenimin (Spermin ). Berichte der Deutschen Chemischen Gesellschaft, 21, 758 766. 3. Dudley, H.W., Rosenheim, O., Starling, W.W. (1926). The chemical constitution of spermine. III. Structure and synthesis. Biochemical Journal, 20 (5), 1082 1094. 4. Brieger, L. (1885). Ueber Ptomaine, August Hirschwald, Berlin. 5. Ladenburg, A. (1886). ber die Identit t des Cadaverin mit dem Pentamethyldiamin. Berichte der Deutschen Chemischen Gesellschaft, 19, 2585 2586. 6. Kossel, A. (1910). Ueber das Agmatin. Zeitschrift fuer Physiologische Chemie, 66, 257 261. 7. Li, G., Regunathan, S., Barrow, C.J., Eshraghi, J., Cooper, R., Reis, D.J. (1994). Agmatine: an endogenous clonidine-displacing substance in the brain. Science, 263, 966 969. 8. Barger, G., Dale, H.H. (1910). 4- -Aminoethylglyoxaline ( -iminazolylethylamine) and the other active principles of ergot. Journal of the Chemical Society, 97, 2592 2595. 9. Dale, H.H., Laidlaw, P.P. (1910). The physiological action of -imidazolethylamine. Journal of Physiology, 41, 318 344. 10. Windaus, A., Vogt, W. (1907). Synthese des imidazolaethylamins. Chemische Berichte, 40, 3691 3694. 11. Henze, M. (1913). p-Oxyphenylaethylamin, das speicheldruesengift der cephalopoden. Zeitschrift fuer Physiologische Chemie, 87, 51. 12. Bardocz, S., Grant, G., Brown, D.S., Ralph, A., Pusztai, A. (1993). Polyamines in food-implications for growth and health. Journal of Nutritional Biochemistry, 4, 66 71. 13. Bardocz, S. (1995). Polyamines in food and their consequences for food quality and human health. Trends in Food Science and Technology, 6, 341 346. 14. Beutling, D.M. (1996). Biogene Amine in der Ernaehrung, Springer Verlag, Berlin, Heidelberg, New York. 15. Bover-Cid, S., Holzapfel, W. (2000). Biogenic amine production by bacteria, in COST 917 Biogenically Active Amines in Food, Vol. 4 (eds D.M.L. Morgan, A. White, F. S nchez-Jim nez, S. Bard cz), EC Publication, Luxembourg, pp. 20 29. 16. Halasz, A., Barath, A., Simon Sarkadi, L., Holzapfel, W.H. (1994). Biogenic amines and their production by micro-organisms in food. Trends in Food Science and Technology, 5, 42 49. 17. European Council Directive (1991). 91/493/EEC The health conditions for the production and the placing on the market of shery products. 18. Brink, B. ten, Damink, C., Joosten, H.M.L.J. Huis, in t Veld, J.H.J. (1990). Occurrence and formation of biologically active amines in foods. International Journal of Food Microbiology, 11, 73 84.
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