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Food Additives & Contaminants: Part A Volume 28, 2011 - Issue 7
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Original Articles

Influence of fertilisation with foliar urea on the content of amines in wine

C. Ancín-Azpilicueta Department of Applied Chemistry, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, SpainCorrespondence[email protected]
,
R. Nieto-Rojo Department of Applied Chemistry, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain
&
J. Gómez-Cordón Avanzare Innovación Tecnológica, C/ Antonio de Nebrija 8, 26006 Logroño, Spain
Pages 877-884 | Received 02 Dec 2010, Accepted 12 Mar 2011, Published online: 05 May 2011

Citations (10)

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Read on this site (1)

Nerea Jiménez-Moreno, José Antonio Moler, Mª Blanca Palacios, Irene Esparza, Rodrigo Nieto-Rojo & Carmen Ancín-Azpilicueta. (2020) Foliar application of urea to Tempranillo vines increased the amino acid concentration of the must. Food Additives & Contaminants: Part A 37:2, pages 216-227.
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Articles from other publishers (9)

Alexandra Costina Avîrvarei, Liana Claudia Salanță, Carmen Rodica Pop, Elena Mudura, Antonella Pasqualone, Ofelia Anjos, Natalia Barboza, Jessie Usaga, Cosmin Pompei Dărab, Cristina Burja-Udrea, Haifeng Zhao, Anca Corina Fărcaș & Teodora Emilia Coldea. (2023) Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety. Foods 12:4, pages 838.
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G. Gutiérrez‐Gamboa, F. Diez‐Zamudio, L. Oliveira Stefanello, A. Tassinari & G. Brunetto. (2021) Application of foliar urea to grapevines: productivity and flavour components of grapes. Australian Journal of Grape and Wine Research 28:1, pages 27-40.
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Vladimir Zebec, Miroslav Lisjak, Jurica Jović, Toni Kujundžić, Domagoj Rastija & Zdenko Lončarić. (2021) Vineyard Fertilization Management for Iron Deficiency and Chlorosis Prevention on Carbonate Soil. Horticulturae 7:9, pages 285.
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Xianghan Cheng, Yanying Liang, Ang Zhang, Panpan Wang, Shuang He, Kekun Zhang, Jiexing Wang, Yulin Fang & Xiangyu Sun. (2020) Using foliar nitrogen application during veraison to improve the flavor components of grape and wine. Journal of the Science of Food and Agriculture 101:4, pages 1288-1300.
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Esposito, Montuori, Schettino, Velotto, Stasi, Romano & Cirillo. (2019) Level of Biogenic Amines in Red and White Wines, Dietary Exposure, and Histamine-Mediated Symptoms upon Wine Ingestion. Molecules 24:19, pages 3629.
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Carmen Ancín-Azpilicueta, Nerea Jiménez-Moreno & Cristina Sola-Larrañaga. 2019. Innovations in Traditional Foods. Innovations in Traditional Foods 221 256 .
Nerea Jiménez-Moreno, José Antonio Moler, Henar Urmeneta, Julián Suberviola-Ripa, Félix Cibriain-Sabalza, Luis M. Gandía & Carmen Ancín-Azpilicueta. (2018) Oak wood extracts applied to the grapevine. An alternative to obtain quality Garnacha wines. Food Research International 105, pages 628-636.
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Carmen Ancín-Azpilicueta, Rodrigo Nieto-Rojo & Julio Gómez-Cordón. 2015. Processing and Impact on Active Components in Food. Processing and Impact on Active Components in Food 493 500 .
Inga Smit, Marco Pfliehinger, Antonie Binner, Manfred Großmann, Walter J Horst & Otmar Löhnertz. (2014) Nitrogen fertilisation increases biogenic amines and amino acid concentrations in Vitis vinifera var. Riesling musts and wines . Journal of the Science of Food and Agriculture 94:10, pages 2064-2072.
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