Effects of ageing on stilbenes and biogenic amines in red grape winemaking with stem contact maceration

Abstract

Stem contact maceration is a technique used in red winemaking for wines poor of phenolic constituents (tannins) in order to improve organoleptic characteristics and ensure color stability over time. This article investigates how the presence of different amounts of de‐stemmed bunches affects stilbenoids, known for their nutraceutical properties and biogenic amines (BAs), known for their adverse physiological and toxicological effects, at racking and after 24 months of storage in Primitivo wine. Stilbenes found in Primitivo were not influenced by the stems during maceration/fermentation. The ageing period resulted in isomerization phenomena of trans forms of piceid and resveratrol to the corresponding cis forms. The presence of stems during the winemaking did not induced the production or enhanced BAs content. Therefore, this enological practice does not represent a limit in terms of food safety and product quality. Practical applications Red wines poor in proanthocyanidins are subjected to color loss and decrease of organoleptic properties over time. Stem contact maceration is a technique used in red winemaking in order to enforce structure and stabilize color over time. Since food safety and product quality are of paramount importance, this study for the first time examines the presence of dangerous biogenic amines (BAs) and potent antioxidant stilbenoids throughout the production and aging of red wines produced with this technique. Results may benefit the winemaking industry and researchers who are striving to improve the processing and marketing of red wine.

Changes in Biogenic Amines of Two Table Grapes (cv. Bronx Seedless and Italia) during Berry Development and Ripening

“…On the other hand, biogenic amines (B.A.s) among bioactive compounds conducted on different grape varieties have been intensively investigated recently due to their effects on the quality, safety, and nutraceutical properties of fruit juices and wines [ 4 ]. Due to the fact that many authors have reported that B.A.s can have many adverse effects on human health, especially on susceptible individuals, as well as positive effects [ 9 ]. It has, indeed, been highlighted that the consumption of high concentrations of B.A.s, which are low molecular weight compounds produced by the decarboxylation of amino acids, may cause various health problems such as skin irritation, headache, blushing, itching, tachycardia, hypertension, impaired breathing, hypotension and vomit, kidney failure, anaphylactic shock [ 10 , 11 , 12 ].…”

Use of non-Saccharomyces yeasts to enhance the quality of red wines

“…The results showed that the anthocyanins, both non-acylated and acylated, are extracted in greater extent when the grapes are overripened and, in the same time, the insoluble residue from the cell wall from the skin decreased due to the softening and skin loosening. During red winemaking process, if the wine is lacking phenolic constituents, as tannins, the maceration with stems improves organoleptic properties and ensure colour stability over time (Basile, Alba, Suriano, Savino, & Tarricone, 2018).…”