Effects of reduced levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate on levels of volatile and biogenic amines

Abstract

Sulphur dioxide (SO) is an important preservative for wine, but its presence in foods can cause allergies and this has given impetus to the research for alternatives. The aim of this study was to reduce levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate and examine the influence on levels of volatile and biogenic amines. To do so, vinifications were carried out using lysozyme, dimethyl dicarbonate (DMDC) and mixtures of these with SO in different concentrations (25 and 50 mg l). Results were compared with a control vinification with only SO (50 mg l). Mixing low concentrations of SO with lysozyme and DMDC reduced the concentration of biogenic amines (histamine, tyramine, putrescine, cadaverine, phenylethylamine + spermidine and spermine). In general, the total concentration of volatile amines (dimethylamine, isopropylamine, isobutylamine, pyrrolidine, ethylamine, diethylamine, amylamine and hexylamine) was higher in the sample fermented only with SO. The concentrations of amines with secondary amino groups (dimethylamine, diethylamine, pyrrolidine) were higher in the sample only fermented with SO than those fermented with DMDC and lysozyme or with a mixture of preservatives. When SO was the only preservative in wine, total amine concentration (biogenic and volatile amines) was higher than for the rest of the treatments. Lysozyme by itself, and lysozyme mixed with SO, both reduced the formation of biogenic amines but given the antioxidant activity of SO the use of the preservative mixture seems more advisable.

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“…Putrescine levels were significantly lower in the ST99‐GSH wines, in concordance with the data found for total aa. Other authors compared wines treated with SO 2 , lysozyme and dimethyl decarbonate, reporting higher values of BAs for SO 2 wines and putrescine values similar to our data 41 . In addition, Marchante et al 31 .…”

“…The remaining BAs (agmatine, cadaverine, histamine, isoamylamine, phenylethylamine, spermidine, tryptamine and tyramine) were below their detection limits. In fact, putrescine is the most abundant biogenic amine in wines 41 . Putrescine levels were significantly lower in the ST99‐GSH wines, in concordance with the data found for total aa.…”

“…Other authors compared wines treated with SO 2 , lysozyme and dimethyl decarbonate, reporting higher values of BAs for SO 2 wines and putrescine values similar to our data. 41 In addition, Marchante et al 31 also identified putrescine in wines elaborated with chitosan and three BAs (histamine, tyramine and phenylethylamine); however, the authors did not find significant differences between treatments in young red wines.…”

“…There is a great variability in the BA content in wine since their concentration depends on several factors such as the content of nitrogenous compounds in the grape, the yeast strain that drives the AF, and the winemaking conditions such as pH, temperature, turbidity, volatile acidity and the concentration of SO 2 . 41 However, there are few studies regarding the influence of alternatives to SO 2 on BA formation. These compounds are important as they are generally considered to be a food hazard as the high consumption of BAs produces several problems in human health.…”

Electrochemical triggering of the Chardonnay wine metabolome

“…However, in a context where there is a trend over recent years to limit the use of SO 2 (Ancín-Azpilicueta, Jiménez-Moreno, Moler, Nieto-Rojo, & Urmeneta, 2016), and consequently an increasing demand for alternatives, understanding molecular mechanisms by which SO 2 operates as antioxidant during the long-term bottle ageing of wine is a prerequisite. Measuring an antioxidant capacity of wine and relating it to the many potentially involved antioxidant compounds remains a challenge.…”