Relationship Between Biogenic Amines and Free Amino Acid Contents of Wines and Musts from Alentejo (Portugal)

Herbert, Paulo; Cabrita, María João; Ratola, Nuno; Laureano, Olga; Alves, Arminda

doi:10.1080/03601230600856967

Cited by 18 publications

(18 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The synthesis of biogenic amines is believed to result from the microbial decarboxylation of precursor amino acids (Brink et al, 1990;Ha´lasz et al, 1994), which also play an important role in the nutrition of apple juice microbiota and in the control of the rate of fermentation (Burroughs, 1957;Beech & Carr, 1977). As a result, levels of biogenic amines are dependent on the content of free amino acids (Herbert et al, 2006), the concentration of which was shown by Mangas et al (1998) to generally decrease with fruit ripening; therefore, climatic and edaphological conditions could both determine the ripening degree of apples and influence amino acid levels. Biogenic amine production and accumulation are also dependent on the presence of decarboxylase-or deiminase-positive microorganisms and the intrinsic and extrinsic factors (e.g., pH, ethanol and temperature) that affect them (Ladero et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Evolution of amino acids and biogenic amines in natural ciders as a function of the year and the manufacture steps

Garai-Ibabe

Irastorza

Dueñas

et al. 2012

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The evolution of biogenic amines and other nitrogen compounds during the elaboration period of natural ciders in two successive seasons and two types of presses was studied. The harvest year affects the concentrations of most of the amino acids, while few of them were affected by the type of press. Asparagine and aspartic acid were the most abundant amino acids in fresh musts followed by α‐alanine, α‐aminobutyric acid, glutamine and glutamic acid. The mean concentrations of these amino acids in the fresh musts from the two harvest years were 12.35, 11.12, 6.45, 6.29, 5.28 and 4.87 mg L−1, respectively. During cidermaking, a decrease in the sum of all amino acids was detected (from 128 ± 54.311 mg L−1 to 22.5 ± 4.863 mg L−1 in 2005 and from 72.2 ± 15.256 mg L−1 to 6.5 ± 4.112 mg L−1 in 2006). Furthermore, significant differences in the concentration of most amino acids related to harvest year were observed. Concerning the biogenic amine content, putrescine was the main and the only amine present in all musts (3.72 ± 1.68 mg L−1) and ciders (3.59 ± 1.83 mg L−1). Histamine was the second biogenic amine of quantitative importance in final ciders (1.15 ± 0.69 mg L−1), and tyramine was only detected in one of the cidermaker cellars at the end of the elaboration period. The low concentrations of biogenic amines in ciders were attributed to the low contents of the corresponding precursor amino acids and do not affect to cider quality.

show abstract

Section: Introductionmentioning

confidence: 99%

Evolution of amino acids and biogenic amines in natural ciders as a function of the year and the manufacture steps

Garai-Ibabe

Irastorza

Dueñas

et al. 2012

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Lactic acid bacteria, however, are known for their ability to assimilate peptides (Remize et al 2006;Ritt et al 2008). This explanation could serve to correlate levels between different compounds (Herbert et al 2005(Herbert et al , 2006.…”

Section: Resultsmentioning

confidence: 96%

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

et al. 2010

View full text Add to dashboard Cite

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.

show abstract

“…Pre-column derivatization procedures with chloroformates (FMOC, NOC-Cl or PZN-Cl), acyl chlorides (e.g., benzoyl chloride), carbamates (e.g., AQC), aldehydes (e.g., FBQCA) and isothiocyanates (FITC) have been utilized in combination with reversed-phase separation in C 18 or C 8 analytical columns [67][68][69][70][71][72][73][74][75][76][77][78][79][80][81][82][83][84] Some authors have adapted the derivatization procedures to develop CE methods for the analysis of BAs. For instance, fluorescamine, AQC, FBQCA and FITC have been utilized for amine labeling according to an offline precolumn procedures [90][91][92][93][94].…”

Section: Reagents For the Derivatization Of Aminesmentioning

confidence: 99%

Derivatization strategies for the determination of biogenic amines in wines by chromatographic and electrophoretic techniques

Hernández-Cassou

Saurina

2011

Journal of Chromatography B

View full text Add to dashboard Cite

Relationship Between Biogenic Amines and Free Amino Acid Contents of Wines and Musts from Alentejo (Portugal)

Cited by 18 publications

References 24 publications

Evolution of amino acids and biogenic amines in natural ciders as a function of the year and the manufacture steps

Evolution of amino acids and biogenic amines in natural ciders as a function of the year and the manufacture steps

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

Derivatization strategies for the determination of biogenic amines in wines by chromatographic and electrophoretic techniques

Contact Info

Product

Resources

About