Effect of nitrogen addition during alcoholic fermentation on the final content of biogenic amines in wine

Abstract

One aspiration of the wine industry is to control technological factors in order to produce wines with low biogenic amines content. Among these factors, amino acids and ammonium ions are essential nutrients for the growth of yeasts and lactic acid bacteria during alcoholic and malolactic fermentation, but they are also potential biogenic amine precursors. Nitrogen is often a limiting nutrient for Saccharomyces cerevisiae during batch alcoholic fermentation and must occasionally be modified. This action, however, can be contradictory with the aim of controlling biogenic amine content. Rationalised to nitrogen addition, fermentation experiments at the pilot scale (100 L) were performed using grapes (Syrah and Grenache) obtained from the Rhone Valley, by varying the concentration and type of nitrogen added. The purpose of this work was to assess the effect of nitrogen addition on the final concentration of biogenic amines under wine-making conditions. We showed that, in fact, the addition of nitrogen allows rapid fermentation, limiting bacterial growth. The impact of this supplement, however, is an enrichment of precursors. Our results demonstrate that these two opposing mechanisms are translated into reality by increasing the final concentration of biogenic amines.

Molecular Identification of Lactic Acid Bacteria Occurring in Must and Wine

“…Besides the production of biogenic amines by microorganisms such as LAB or yeast, some amines such as ethanolamine, ethylamine and putresine are already found in grapes (Del Prete et al, 2009). Various viticultural and oenological factors such as geographic region, grape variety, anti-fungal treatment of grapes, juice quality, must pH, fermentation activators, use of MLF starter cultures and storage on lees have a substantial impact on the content of biogenic amines in wine (Marques et al, 2008;Bach et al, 2011).…”

Nitrogen fertilisation increases biogenic amines and amino acid concentrations inVitis viniferavar.Rieslingmusts and wines

“…However, in the same study, the ingestion of the same amount of PEA by the consumption of wine caused no significant effect. Although no tolerance limit has been established for PEA, formerly in Switzerland, a tolerance value of 10 mg L −1 HIN in wine existed …”

“…Although no tolerance limit has been established for PEA, formerly in Switzerland, a tolerance value of 10 mg L −1 HIN in wine existed. 9 Besides the aromatic and heterocyclic amines, aliphatic monoamines [isopentylamine (IPA) and ethylamine (ETH)], and aliphatic polyamines [agmatine (AGM), CAD, 1,3-diaminopropane (DAP), PUT, spermidine (SPD) and spermine (SPN)] can be found in grape must and wine. 10 -12 Aliphatic polyamines are ascribed as having numerous functions in plants in the terms of growth (e.g.…”

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

“…Studies have shown that biogenic amines in wines are mainly produced during malolactic fermentation and the aging period; albeit, the production of biogenic amines is also found in the vineyard, during the storage of grapes and alcoholic fermentation in the winery (Ancín-Azpilicueta et al, 2008;Cecchini & Morassut, 2010;Pineda et al, 2012). Currently in the European Union, discussions are ongoing regarding regulation of biogenic amines in imported wine (Bach, Colas, Massini, Barnavon, & Vuchot, 2011). The public health, technological and economic significance of biogenic amines support the proposition that their content should become a quality index for wine.…”