Determination of biogenic amines in semi-dry and semi-sweet Chinese rice wines from the Shaoxing region

Zhong, Jian; Ye, Xingqian; Fang, Zhongxiang; Xie, Guangfa; Liao, Ningbo; Shu, Jie; Liu, Donghong

doi:10.1016/j.foodcont.2012.05.011

Cited by 59 publications

(31 citation statements)

References 43 publications

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“…Biogenic amines are low molecular weight nitrogenous organic bases that have been identified as the toxicological agents in a number of foods such as fish products, cheese, meat, and wine (Lu et al, 2007;Zhong et al, 2012). Some individuals are sensitive to biogenic amines, resulting in symptoms resembling an allergic reaction.…”

Section: Introductionmentioning

confidence: 99%

“…Some individuals are sensitive to biogenic amines, resulting in symptoms resembling an allergic reaction. The main biogenic amines in Chinese rice wine are serotonin, tyramine, putrescine, cadaverine and histamine (Lu et al, 2007;Zhong et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Chinese rice wine is rich in amino acids, oligosaccharides and microelements (Zhong et al, 2012). The fermentation process of the rice wine is a process involving several microorganisms (Zhang et al, 2013), and the biogenic amine concentration is elevated in this wine.…”

Section: Introductionmentioning

confidence: 99%

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Reduction of biogenic amines production by eliminating the PEP4 gene in Saccharomyces cerevisiae during fermentation of Chinese rice wine

et al. 2015

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Reduction of biogenic amines production by eliminating the PEP4 gene in Saccharomyces cerevisiae during fermentation of Chinese rice wine

et al. 2015

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“…Zhong et al . investigated the level of nine amines in two types of Chinese rice wine (semi‐dry and semi‐sweet), with the most prominent amines being serotonin, putrescine and tyramine; the total content was variable, ranging from 29.3 to 260 mg/L, with 115 mg/L on average. Since both indigenous bacteria and abundant amino acids are widely present in the brewing process , these serve as a basis for BA biosynthesis.…”

Section: Introductionmentioning

confidence: 99%

Dynamic changes of the content of biogenic amines in Chinese rice wine during the brewing process

et al. 2013

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This study examined the biogenic amine content of the brewing raw material (wheat Qu, seed starter, mash or liquid) during fermentation and during the maturation and storage process. Pre-column derivatization and high-performance liquid chromatography were employed to analyse the dynamic changes in biogenic amines during the Chinese rice wine brewing process. Some aliphatic amines (putrescine, cadaverine, spermine) were already found to be present in the glutinous rice and wheat Qu, but the content was below 2.88 mg/kg. None of the amines were detected in the brewing water. The biogenic amine content in the seed starter exhibited a large variation range (16.43-87.72 mg/L), which could influence the total content of biogenic amines prior to fermentation. A much more obvious increase in biogenic amines stemmed from the fermentation process, with the presence of a biogenic amine-producing bacteria and precursor amino amines. In the first 2 days, the biogenic amine content increased sharply, followed by a slow increase over the next 4 days, and the content reached a maximum value on day 6; subsequently there was a decrease or fluctuation in the concentration. After clarification and cooking, the biogenic amine content increased significantly; however, a slight decrease was observed during storage, especially for putrescine and histamine. Putrescine and tyramine were the most prevalent amines in all of the samples. Overall, the content of biogenic amines was found to be within the safe level for human health, ranging from 54.52 to 146. 35 mg/L.

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“…For example, phenylalanine is transformed into the rose-like flavour molecule 2-phenylethanol via the Erhlich pathway (2,3). Third, the metabolic products of some amino acids (for example, biogenic) are the cause of controversial safety concerns (4)(5)(6). In the present study, the total protein and free amino acid content in rice wine and the 34 starting rice cultivars was measured and their relationship analysed using correlation and regression analyses.…”

Section: Introductionmentioning

confidence: 91%

Correlation between the amino acid content in rice wine and protein content in glutinous rice

Xie¹,

Yang²,

Liu³

et al. 2016

J. Inst. Brew.

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Chinese rice wine is a fermentation product of glutinous rice that contains high levels of protein and amino acids. The turnover and catabolism of amino acids by fermentative microorganisms plays an important role in wine quality. The fermentation of Chinese rice wine, using 34 different varieties of glutinous rice, and the analysis of the protein and amino acid content of the resultant rice wine using precolumn derivatization via high‐performance liquid chromatography, are reported. A model of correlation and regression analysis of the protein content in the glutinous rice and the amino acids in rice wine was established. Results showed that the correlation coefficient between the total protein in glutinous rice and the total free amino acids in rice wine was 0.557, indicating a significant relevance. The population correlation coefficient between the total protein in the glutinous rice and the amino acids in the rice wine was high, i.e. R= 0.928. The correlation between the soluble protein content in the glutinous rice and the total free amino acids in the rice wine (or individual amino acids) was negligible. The total protein content in the rice variety was positively related to the sensory performance and free amino acid content of the resultant Chinese rice wine. Copyright © 2016 The Institute of Brewing & Distilling

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Determination of biogenic amines in semi-dry and semi-sweet Chinese rice wines from the Shaoxing region

Cited by 59 publications

References 43 publications

Reduction of biogenic amines production by eliminating the PEP4 gene in Saccharomyces cerevisiae during fermentation of Chinese rice wine

Reduction of biogenic amines production by eliminating the PEP4 gene in Saccharomyces cerevisiae during fermentation of Chinese rice wine

Dynamic changes of the content of biogenic amines in Chinese rice wine during the brewing process

Correlation between the amino acid content in rice wine and protein content in glutinous rice

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