Amino acids and biogenic amines during spontaneous malolactic fermentation in Tempranillo red wines

Cañas, Pedro Miguel Izquierdo; Romero, Esteban García; Gómez‐Alonso, Sergio; Fernández-González, M.; Palop, María Llanos

doi:10.1016/j.jfca.2007.11.002

Cited by 53 publications

(34 citation statements)

References 25 publications

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“…In a study comparing spontaneous and inoculated MLF in Spanish red wine, the incidence of biogenic amines was reduced in the inoculated MLF . Similarly, Izquierdo et al (2007) determined that histamine, tyramine and putrescine concentrations increased by 68% in Spanish wines due to spontaneous MLF.…”

Section: Biogenic Aminesmentioning

confidence: 94%

Malolactic Fermentation: The ABC’s of MLF

Lerm

Engelbrecht

Toit

2016

SAJEV

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There are two main fermentations associated with the winemaking process. Alcoholic fermentation is conducted by the yeast culture and malolactic fermentation takes place as a result of the metabolic activity of lactic acid bacteria, specifically from the genera Oenococcus, Lactobacillus, Pediococcus and Leuconostoc. Malolactic fermentation is defined as the conversion of malic acid to lactic acid and CO 2 and besides deacidification also contributes to microbial stability and modification of the aroma profile. This paper aims to provide a comprehensive review discussing all the main aspects and factors related to malolactic fermentation, including practical considerations for monitoring and ensuring a successful fermentation.

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Section: Biogenic Aminesmentioning

confidence: 94%

Malolactic Fermentation: The ABC’s of MLF

Lerm

Engelbrecht

Toit

2016

SAJEV

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“…Soufleros et al (1998) determined that the levels of biogenic amines (histamine, tyramine and putrescine) are low after alcoholic fermentations and increase in most wines during and after spontaneous malolactic fermentations with a corresponding decrease in the respective precursor amino acid concentration. Izquierdo Cañas et al (2007) also determined that histamine, tyramine and putrescine concentrations increased by 106% to 174% in Spanish wines due to spontaneous MLF. Granchi et al (2005) examined biogenic amine production and the dynamics of microorganisms throughout the whole winemaking process of commercial vinifications.…”

Section: Other Decarboxylasesmentioning

confidence: 96%

Biogenic Amines in Wine: Understanding the Headache

Smit

Toit

2016

SAJEV

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The presence of biogenic amines in wine is becoming increasingly important to consumers and producers alike, due to the potential threats of toxicity to humans and consequent trade implications. In the scientific field, biogenic amines have the potential to be applied as indicators of food spoilage and/or authenticity. Biogenic amines can be formed from their respective amino acid precursors by various microorganisms present in the wine, at any stage of production, ageing or storage. To understand the large number of factors that could influence the formation of biogenic amines, the chemical, biochemical, enzymatic and genetic properties relating to these compounds have to be considered. Analytical and molecular methods to detect biogenic amines in wine, as well as possibilities that could enable better control over their production levels in wine will also be explored in this review.

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“…In contrast, in 1995, Straub et al tested 88 strains of O. oeni for histamine production and found that none of the strains produced biogenic amines (Straub et al 1995). Similarly, in a study by Constantini et al (2006) investigating the ability of 92 strains to produce biogenic amines in a broth medium, none of the strains were identified as O. oeni . Izquierdo Cañas et al (2007) also found that O. oeni did not significantly contribute to the overall biogenic amine concentration in wine.…”

Section: Amino Acidsmentioning

confidence: 98%