Influence of Lees Contact on Evolution of Amines in Chardonnay Wine

González-Marco, Ana; Ancín‐Azpilicueta, Carmen

doi:10.1111/j.1750-3841.2006.00182.x

Cited by 23 publications

(10 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…After 135 days of wine ageing in barrel, all the nitrogen fractions decreased in the wines, both in the stirred wine and the unstirred wine, which could be due to secondary reactions of amino acid catabolism. These reactions involve the formation of amines and α‐keto acids from the amino acids and the conversion of these compounds to aldehydes, the reduction of the aldehydes to alcohols and/or their oxidation to acids constitutes the final reactions of amino acid transformation 14, 15. As regards the influence of the stirring on the concentration of total amino acids, amino nitrogen and assimilable nitrogen of the wines, differences were only observed in the concentrations of these parameters after 180 days of ageing, when the concentration of the nitrogen compounds was greater in the stirred wine than in the unstirred wine (Fig.…”

Section: Resultsmentioning

confidence: 99%

Evolution of esters in aged Chardonnay wines obtained with different vinification methods

Ancín‐Azpilicueta¹,

González-Marco²,

Jiménez-Moreno³

2009

J Sci Food Agric

Self Cite

View full text Add to dashboard Cite

BACKGROUND: During wine ageing on lees yeast lysis takes place and some enzymes from the yeast cells, such as esterases, may be released. These enzymes might determine ester synthesis and could be also involved in their breakdown. In this study, the evolution of esters in Chardonnay wine fermented in stainless steel tanks and aged in bottles (conventional vinification) was compared with the evolution of esters in the same wine fermented and aged in barrel on lees. In this way, it was hoped to determine the influence of distinct methods of vinification on the evolution of esters in Chardonnay wine.

show abstract

Section: Resultsmentioning

confidence: 99%

Evolution of esters in aged Chardonnay wines obtained with different vinification methods

Ancín‐Azpilicueta¹,

González-Marco²,

Jiménez-Moreno³

2009

J Sci Food Agric

Self Cite

View full text Add to dashboard Cite

show abstract

“…A decrease of tartaric acid after AOL has been observed [121], nonetheless, no significant differences were detected in the rest of the acids and titratable acidity. Other authors showed only minor differences in total acidity after 180 days of AOL in Chardonnay white wines [122].…”

Section: Cell Wall Polysaccharides From Non-saccharomyces Yeastsmentioning

confidence: 89%

Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

et al. 2019

View full text Add to dashboard Cite

Freshness, although it is a concept difficult to define in wines, can be understood as a combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more acidic and full-bodied wines, are perceived as younger and fresher by consumers. In traditional winemaking processes, these attributes are hard to boost if no other technology or biotechnology is involved. In this regard, the right selection of yeast strains plays an important role in meeting these parameters and obtaining wines with fresher profiles. Another approach in getting fresh wines is through the use of novel non-thermal technologies during winemaking. Herein, the contributions of non-Saccharomyces yeasts and emerging technologies to these parameters are reviewed and discussed.

show abstract

“…So, the existing content of biogenic amines in wine will depend on the presence of precursor amino acids, LAB strains with decarboxylase activity, and environmental factors that affect the growth of these strains as well as some oenological practices [30,88,89]. In general, low pH and high concentrations of SO 2 and ethanol limit the growth of these strains and consequently the production of biogenic amines.…”

Section: The Formation Of Biogenic Aminesmentioning

confidence: 99%

Lactic Acid Bacteria Contribution to Wine Quality and Safety

Inês¹,

Falco²

2018

Generation of Aromas and Flavours

View full text Add to dashboard Cite

Wine production is a complex biochemical process that brings into play different microorganisms. Among these, lactic acid bacteria (LAB) play a central role in the quality of the final wine. LAB are not only responsible for the malolactic fermentation that usually occurs after the alcoholic fermentation but also contribute for other important biochemical reactions such as esterase and glycosidase activities and citric acid and methionine metabolism. Nonetheless, LAB may also contribute negatively to wine quality by contributing to the production of volatile phenols, biogenic amines, and ethyl carbamate. This chapter aims to integrate the current knowledge about the role of LAB in wine flavor and quality.Keywords: lactic acid bacteria, winemaking, wine flavor, wine quality, wine safety should be highlighted that some LAB species in particular homofermentative pediococci and heterofermentative lactobacilli are responsible for wine spoilage [1].LAB metabolic activity that may have a very significant impact on wine flavor includes the metabolism of citric acid and amino acids, the hydrolysis of grape glycosides, and the synthesis and hydrolysis of esters. Yet, other reactions can lead to the production of biogenic amines and ethyl carbamate by some LAB strains with negative consequences to wine safety. LAB distribution and their succession in musts, in wine, and during vinificationAlthough it is not possible to have a clear definition of lactic acid bacteria (LAB), this group of bacteria is mainly characterized by the production of lactic acid as a major catabolic end product from glucose [2]. The other main characteristics of LAB are gram-positive cocci or bacilli, non-sporing, generally nonmotile, catalase negative, aerotolerant, acid tolerant, chemoorganotrophic, and strictly fermentative organisms. In some conditions, such as media Morphology Fermentation type SpeciesBacilli Facultative heterofermentative

show abstract

Influence of Lees Contact on Evolution of Amines in Chardonnay Wine

Cited by 23 publications

References 22 publications

Evolution of esters in aged Chardonnay wines obtained with different vinification methods

Evolution of esters in aged Chardonnay wines obtained with different vinification methods

Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

Lactic Acid Bacteria Contribution to Wine Quality and Safety

Contact Info

Product

Resources

About