Occurrence of biogenic amines in wine: The role of grapes

Prete, Vincenzo Del; Costantini, Antonella; Cecchini, Francesca; Morassut, M.; García-Moruno, Emilia

doi:10.1016/j.foodchem.2008.05.102

Cited by 97 publications

(78 citation statements)

References 34 publications

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“…In general, it is agreed that BAS formation by yeast during alcoholic fermentation is much less significant than that the contribution of LAB during MLF [59]. Del Prete et al [19] [60]. At the end of alcoholic fermentation, a lower content of ISA and TYR in comparison with must was found.…”

Section: Bas and Alcoholic Fermentationmentioning

confidence: 89%

“…In the latter study, it was shown by cultural methods that the commercial preparations were contaminated with Lactobacillus rossiae and L. buchneri, which produced HIS. This aspect was investigated by Del Prete et al [19]. Besides the use of selected yeasts (S. cerevisiae) and bacteria (O. oeni) unable to produce BAs, to exclude interferences due to uncontrolled contaminating microorganisms present in grapes and/or in the environment, authors evaluated the evolution of BAs from musts to wines under aseptic conditions.…”

Section: Bas and Malolactic Fermentationmentioning

confidence: 99%

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Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

2018

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Biogenic amines (BAs) are detrimental to health and originate in foods mainly from decarboxylation of the corresponding amino acid by the activity of exogenous enzymes released by various microorganisms. BAs can be generated at different stages of the wine production. Some of them are formed in the vineyard and are normal constituents of grapes with amounts varying with variety, soil type and composition, fertilization and climatic conditions during growth and degree of maturation. BAs can be also formed by the yeasts during the alcoholic fermentation (AF), as well as by the action of bacteria involved in the malolactic fermentation (MLF). As aminogenesis is a complex and multifactorial phenomenon, the studies carried out to identify the main vinification stage of BAs production yielded contradictory results. In particular, there is not a general consensus yet on which fermentation supports mostly the accumulation of BAs in wine. In this context, the aim of the present paper deals with the most recent results related with the influence of alcoholic and malolactic fermentation parameters on BAs-producer microorganism in wine.

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Section: Bas and Alcoholic Fermentationmentioning

confidence: 89%

Section: Bas and Malolactic Fermentationmentioning

confidence: 99%

Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

2018

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“…Soleas et al (1999) also observed higher amine concentrations in Pinot noir from Ontario (Canada) compared to other red wines. Other authors have observed cultivar related differences in biogenic amine content in Hungarian , Greek (Soufleros et al, 2007) and Italian grapes and wines (Del Prete et al, 2009).…”

Section: Viticultural Influencesmentioning

confidence: 89%

Biogenic Amines in Wine: Understanding the Headache

Smit

Toit

2016

SAJEV

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The presence of biogenic amines in wine is becoming increasingly important to consumers and producers alike, due to the potential threats of toxicity to humans and consequent trade implications. In the scientific field, biogenic amines have the potential to be applied as indicators of food spoilage and/or authenticity. Biogenic amines can be formed from their respective amino acid precursors by various microorganisms present in the wine, at any stage of production, ageing or storage. To understand the large number of factors that could influence the formation of biogenic amines, the chemical, biochemical, enzymatic and genetic properties relating to these compounds have to be considered. Analytical and molecular methods to detect biogenic amines in wine, as well as possibilities that could enable better control over their production levels in wine will also be explored in this review.

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“…According to Broquedis et al (1989) these amines are found in the pericarp of 'Cabernet sauvignon' berries. Del Prete et al (2009) found some amines in grapes, such as ethanolamine, ethylamine and putrescine. Therefore, putrescine content in wine may be influenced more by geographical origin and grapevine variety than by winemaking practices (Landete et al, 2005).…”

Section: Geographical Origin Variety Viticultural Practices and Vinmentioning

confidence: 99%

Biogenic amines in red wine: The impact of technological processing of grape and wine / BIOGENI AMINI V RDEČEM VINU: VPLIV TEHNOLOŠKE PREDELAVE GROZDJA IN VINA

Košmerl

Šućur

Prosen³

2013

Acta Agriculturae Slovenica

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The knowledge of the biogenic amines present in wine is important to consumers in terms of their potential threats of toxicity to human and to wine producers as a result of market impact. In the scientific field, biogenic amines have the potential to be applied as indicators of food spoilage. Biogenic amines are essential at low concentrations for metabolic and physiological functions in animals, plants, and microorganisms, but at high concentrations can induce adverse reactions in susceptible individuals. Despite the intensive research aimed at determining and reduction of biogenic amines, our current knowledge remains far from complete. However, a number of factors that influence the biogenic amines concentration in red wine have been already described. Most of them are related to the winemaking conditions in the cellars and some of them are environmental factors. During winemaking it is important to consider all factors beginning from viticulture practices, alcoholic and malolactic fermentation and physiochemical composition of wine, as well as, aging and storage of wine. This paper reviews changes of the concentration of biogenic amines depending on technological processing of grape and wine.Key words: biogenic amines, red wine, winemaking conditions, fermentation, microbiological decarboxylation IZVLEČEK BIOGENI AMINI V RDEČEM VINU: VPLIV TEHNOLOŠKE PREDELAVE GROZDJA IN VINAPoznavanje prisotnih biogenih aminov v vinu je pomembno za potrošnike in pridelovalce zaradi potencialne nevarnosti toksičnosti za človeka in posledično tržnih vplivih. Na znanstvenem področju imajo biogeni amini potencial, ki se uporablja kot pokazatelji kvarjenja hrane. Biogeni amini so v majhnih koncentracijah bistvenega pomena za normalne metabolne in fiziološke funkcije pri živalih, rastlinah in mikroorganizmih, lahko pa imajo škodljive učinke pri velikih koncentracijah ter predstavljajo tveganje za zdravje občutljivih posameznikov. Kljub intenzivnim raziskavam, usmerjenim v določanje in zmanjšanje vsebnosti biogenih aminov, naše sedanje znanje še zdaleč ni dokončno. Opisanih je več dejavnikov, ki vplivajo na vsebnost biogenih aminov v rdečih vinih. Večina od njih je povezanih z vinarskimi razmerami v kleti, od katerih so nekateri tudi okoljski dejavniki. V vinarstvu je pomembno upoštevati vse dejavnike, ki se začnejo z vinogradniških vplivi, alkoholno in jabolčno-mlečnokislinsko fermentacijo, fizikalno-kemijsko sestavo vina, kakor tudi staranjem in skladiščenjem vina. V tem članku so pregledno podane spremembe vsebnosti biogenih aminov glede na tehnološke postopke predelave grozdja in pridelave vina.

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Occurrence of biogenic amines in wine: The role of grapes

Cited by 97 publications

References 34 publications

Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

Biogenic Amines in Wine: Understanding the Headache

Biogenic amines in red wine: The impact of technological processing of grape and wine / BIOGENI AMINI V RDEČEM VINU: VPLIV TEHNOLOŠKE PREDELAVE GROZDJA IN VINA

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