Comparative study of the amine concentration in wines obtained from the traditional fermentation and from a more anaerobic fermentation method

Free amino acids and biogenic amines in Alicante Monastrell wines

“…The increase in percentage of methanol composition in the mobile phase was considered. In some studies published in recent times one mobile phase had only organic solvent (Ancín-Azpilicueta et al, 2010;Cejudo-Bastante et al, 2010;Landete et al, 2005). But, using pure methanol as mobile phase B provoked a sudden increase in the pressure of the system.…”

“…All these factors are usually interrelated and consequently it is difficult to know the individual action of each of them (Ancín-Azpilicueta, González-Marco, & Jiménez-Moreno, 2010). Amino acids act as a source of nitrogen for yeast during alcoholic fermentation, interacting in the aromatic composition of wine and their composition may be a suitable method for the classification of wines according to variety, geographical origin, wine-making technologies and vintage (Pereira et al, 2008).…”

Effects of NaCl, lactose and availability of oxygen on tyramine production by the Enterococcus durans CCDM 53

“…All the above studies were implemented under model conditions. Ancín-Azpilicueta et al [24] also found higher production of the toxic compounds in wines produced by the oxygenfree technology. Therefore, the following hypothesis could be formulated: tyrosine-decarboxylase of many LAB shows higher activity in anaerobic environment.…”

An Overview on Biogenic Amines in Wine

“…Pogorzelski [82], Ancín-Azpilicueta et al [83] and Smit et al [75] observed that in Cabernet Sauvignon and Syrah, the absence of skin contact resulted in a higher content of BAs; this can be explained by the absence of a phenolic compound, which can affect BA content. Galgano et al [84] reported that phenolic compounds seem to be a natural mechanism for reducing putrescine formation because they can protect the cell against oxidative stress.…”