An Overview on Biogenic Amines in Wine

Costantini, Antonella; Vaudano, Enrico; Pulcini, Laura; Carafa, Tommaso; García-Moruno, Emilia

doi:10.3390/beverages5010019

Cited by 48 publications

(33 citation statements)

References 123 publications

(146 reference statements)

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“…Biogenic amines (BA) are potentially hazardous compounds that are commonly found in wine ( Figure 1 ) and other fermented foods ( Benito, 2019 ). Although BA can be produced in the grapes ( Del Prete et al, 2009 ) and by yeast ( Tristezza et al, 2013 ), their presence in wine is primarily due to LAB metabolism ( Costantini et al, 2019 ). The main BAs produced during MLF are histamine, putrescine and tyramine ( Landete et al, 2007 ).…”

Section: The Impact Of Lab On the Wholesomeness Of The Winementioning

confidence: 99%

“…These BAs are formed through the activity of the LAB enzymes, histidine decarboxylase ( hdc ), ornithine decarboxylase ( odc ), and tyrosine decarboxylase ( tdc ), which decarboxylate the precursor compounds histidine, ornithine and tyramine, with both the enzymatic activity and presence of the genes encoding these proteins being strain dependent ( Coton et al, 2010 ; Costantini et al, 2019 ). In addition to this, several LAB genera can produce putrescine via the agmatine deiminase, from its precursor agmatine ( agdi ) ( Lucas et al, 2007 ).…”

Section: The Impact Of Lab On the Wholesomeness Of The Winementioning

confidence: 99%

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Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role

et al. 2021

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Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic fermentation (MLF). This process can increase wine aroma and mouthfeel, improve microbial stability and reduce the acidity of wine. A growing number of studies support the appreciation that LAB can also significantly, positively and negatively, contribute to the sensorial profile of wine through many different enzymatic pathways. This is achieved either through the synthesis of compounds such as diacetyl and esters or by liberating bound aroma compounds such as glycoside-bound primary aromas and volatile thiols which are odorless in their bound form. LAB can also liberate hydroxycinnamic acids from their tartaric esters and have the potential to break down anthocyanin glucosides, thus impacting wine color. LAB can also produce enzymes with the potential to help in the winemaking process and contribute to stabilizing the final product. For example, LAB exhibit peptidolytic and proteolytic activity that could break down the proteins causing wine haze, potentially reducing the need for bentonite addition. Other potential contributions include pectinolytic activity, which could aid juice clarification and the ability to break down acetaldehyde, even when bound to SO2, reducing the need for SO2 additions during winemaking. Considering all these findings, this review summarizes the novel enzymatic activities of LAB that positively or negatively affect the quality of wine. Inoculation strategies, LAB improvement strategies, their potential to be used as targeted additions, and technological advances involving their use in wine are highlighted along with suggestions for future research.

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Section: The Impact Of Lab On the Wholesomeness Of The Winementioning

confidence: 99%

Section: The Impact Of Lab On the Wholesomeness Of The Winementioning

confidence: 99%

Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role

et al. 2021

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“…During the winemaking process, several microorganisms may cause the depreciation of wine since they can produce undesirable compounds that are toxic to humans, such as biogenic amines (BA) or mycotoxins [7,8,87].…”

Section: Oenococcus Oenimentioning

confidence: 99%

Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector

et al. 2019

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Climate change threatens food systems, with huge repercussions on food security and on the safety and quality of final products. We reviewed the potential of food microbiology as a source of biotechnological solutions to design climate-smart food systems, using wine as a model productive sector. Climate change entails considerable problems for the sustainability of oenology in several geographical regions, also placing at risk the wine typicity. The main weaknesses identified are: (i) The increased undesired microbial proliferation; (ii) the improved sugars and, consequently, ethanol content; (iii) the reduced acidity and increased pH; (iv) the imbalanced perceived sensory properties (e.g., colour, flavour); and (v) the intensified safety issues (e.g., mycotoxins, biogenic amines). In this paper, we offer an overview of the potential microbial-based strategies suitable to cope with the five challenges listed above. In terms of microbial diversity, our principal focus was on microorganisms isolated from grapes/musts/wines and on microbes belonging to the main categories with a recognized positive role in oenological processes, namely Saccharomyces spp. (e.g., Saccharomyces cerevisiae), non-Saccharomyces yeasts (e.g., Metschnikowia pulcherrima, Torulaspora delbrueckii, Lachancea thermotolerans, and Starmerella bacillaris), and malolactic bacteria (e.g., Oenococcus oeni, Lactobacillus plantarum).

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“…The occurrence of BA in wine is well documented, although variable concentration of BA has been reported in different types of wine. In general, the concentration of BA in wine is linked to the amount of precursor amino acids (from the grapes and supplementation during the alcoholic fermentation) (European Food Safety Authority 2011, Guo et al 2015) and to vinification practices (Martuscelli and Mastrocola 2018, Costantini et al 2019), including the physicochemical aspects responsible for the selectivity of microbiota, especially in cases of spontaneous MLF.…”

Section: Presence Of Biogenic Amines In Winementioning

confidence: 99%

Biogenic amines and the importance of starter cultures for malolactic fermentation

Emer

Marques

Colla

et al. 2020

Australian Journal of Grape and Wine Research

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Biogenic amines are compounds produced mainly by microorganisms from the decarboxylation of some amino acids which may cause several health issues in susceptible people. In the winemaking process, one of the factors with the greatest impact on the final concentration of biogenic amines in wine is the malolactic fermentation, which mainly involves the action of lactic acid bacteria. This article gathers scientific literature on the importance of the use of inoculation in winemaking, especially for the potential formation of biogenic amines in spontaneous fermentations, with emphasis on malolactic fermentation. It establishes the set of attributes that influence the formation of biogenic amines in winemaking and aspects related to their toxicity, especially histamine and tyramine. With the growing interest of the market in products with less chemical appeal, the safety of wines, whether from non-conventional or traditional winemaking, must increasingly be observed. Therefore, the importance of using cultivated starter cultures is discussed, along with the safety of organic wines and the presentation of articles that seek to reconcile the production of organic wine with the preservation of the 'microbiological terroir' in a safe way, using selected wild yeasts and lactic acid bacteria.

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An Overview on Biogenic Amines in Wine

Cited by 48 publications

References 123 publications

Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role

Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role

Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector

Biogenic amines and the importance of starter cultures for malolactic fermentation

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