Study of Amine Composition of Botrytized Grape Berries

Kiss, Judit; Korbász, Margit; Sass-Kiss, Ágnes

doi:10.1021/jf061578g

Cited by 30 publications

(28 citation statements)

References 14 publications

(33 reference statements)

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“…Cabernet Sauvignon, for example, was found to have high concentrations of putrescine, cadaverine and spermidine in the pericarp of the berries (Glória et al, 1998). Putrescine, cadaverine and spermidine have also been found present in high concentrations in the seeds of grape berries (Kiss et al, 2006). Therefore, putrescine concentration in wine may be influenced more by geographical region and grape variety than by winemaking practices (Landete et al, 2005).…”

Section: Viticultural Influencesmentioning

confidence: 99%

“…Their results indicate that biogenic amines could be used as descriptors of enological practices and ageing patterns in Spanish wines. Kiss et al (2006) performed a study with the objective to compare the amine composition of Aszu grapes (noble rotten grapes) with that of gray rotten berries (infected mainly with B. cinerea) and of berries infected with other local green molds (mainly Penicillium). Using multivariate statistical analyses (principal component analysis and linear discriminant analysis) intact grapes, Aszu grapes, and grape berries infected mainly with Penicillium species could be separated from each other in grape samples with the same origin.…”

Section: Using Biogenic Amines As An Analytic Toolmentioning

confidence: 99%

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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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Section: Viticultural Influencesmentioning

confidence: 99%

Section: Using Biogenic Amines As An Analytic Toolmentioning

confidence: 99%

Biogenic Amines in Wine: Understanding the Headache

Smit

Toit

2016

SAJEV

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“…Rotting fruits emit increasing levels of amines (26,27); scavenging flies and beetles are lured to such foul odors when they are emitted by the carrion flower to accelerate the pollination process (28); mosquitoes are attracted to ammonia, a metabolite emanating from animal hosts (29,30); ammonia serves as a cue by which procellariiform seabirds locate their nests and prey (31); and Caenorhabditis elegans displays attraction behavior to ammonium acetate (32). Our knowledge of the ORs that mediate attraction behavior varies from one species to another.…”

mentioning

confidence: 99%

Dedicated olfactory neurons mediating attraction behavior to ammonia and amines in Drosophila

Min

Shin

et al. 2013

Proc. Natl. Acad. Sci. U.S.A.

165

176

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Animals across various phyla exhibit odor-evoked innate attraction behavior that is developmentally programmed. The mechanism underlying such behavior remains unclear because the odorants that elicit robust attraction responses and the neuronal circuits that mediate this behavior have not been identified. Here, we describe a functionally segregated population of olfactory sensory neurons (OSNs) and projection neurons (PNs) in Drosophila melanogaster that are highly specific to ammonia and amines, which act as potent attractants. The OSNs express IR92a, a member of the chemosensory ionotropic receptor (IR) family and project to a pair of glomeruli in the antennal lobe, termed VM1. In vivo calcium-imaging experiments showed that the OSNs and PNs innervating VM1 were activated by ammonia and amines but not by nonamine odorants. Flies in which the IR92a + neurons or IR92a gene was inactivated had impaired amine-evoked physiological and behavioral responses. Tracing neuronal pathways to higher brain centers showed that VM1-PN axonal projections within the lateral horn are topographically segregated from those of V-PN and DC4-PN, which mediate innate avoidance behavior to carbon dioxide and acidity, respectively, suggesting that these sensory stimuli of opposing valence are represented in spatially distinct neuroanatomic loci within the lateral horn. These experiments identified the neurons and their cognate receptor for amine detection, and mapped amine attractive olfactory inputs to higher brain centers. This labeled-line mode of amine coding appears to be hardwired to attraction behavior.olfaction | neural circuit | odorant receptor T he olfactory system of adult Drosophila melanogaster serves as a genetically and anatomically simple model for studying how sensory input is translated into behavior output. The majority of olfactory sensory neurons (OSNs) express one functional receptor that is composed of an odorant receptor coreceptor (ORCO) and one of ∼45 odorant receptors (ORs) (1-3). About a quarter of the OSNs that do not express ORs recently were shown to express a second family of insect olfactory receptors termed the "ionotropic receptors" (IRs) (4). Each of these OSN types expresses a single or multiple IRs together with a coreceptor, IR8a or IR25a (or rarely both) (5). OR and IR sensory neurons expressing the same receptor send their axonal projections to one or rarely two of ∼50 spatially invariant glomeruli within the antennal lobe (AL) (4, 6-8) where they provide significant synaptic inputs to second-order projection neurons (PNs) that convey the sensory information to higher brain centers such as the mushroom body (MB) and the lateral horn (LH) (9-12).This genetic and anatomical simplicity of Drosophila has allowed us to further our understanding of a general principle of innate behavior. The emerging characteristics of a neural circuit that is hardwired to a specific behavior include (i) the specificity of the sensory neurons to a single chemical cue and (ii) the discrete spatial representation of tha...

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“…Serotonina, histamina e as aminas aromáticas podem estar associadas com os mecanismos de defesa da planta protegendo-as contra predadores (COUTTS; BAKER; PASUTTO, 1986;KUZNETSOV;SHEVYAKOVA, 2007;PANG et al, 2007). Ainda, a microbiota da uva associada às condições edafoclimáticas durante a produção, podem afetar de forma significativa o perfil das aminas, pela descarboxilação de aminoácidos do mosto pelas enzimas bacterianas (KISS; KORBÁZ; SASS-KISS, 2006 Os maiores teores de putrescina foram observados no inverno nas duas safras (Tabela 4). A estação seca durante o cultivo das uvas pode ter ocasionado um estresse hídrico, ou pode ter ocorrido uma deficiência de potássio e, consequentemente, um acúmulo de putrescina na uva (WALTERS, 2003;GLÓRIA;VIEIRA, 2007).…”

Section: Características Físico-químicas Do Vinhounclassified

Caracterização físico-química e aminas bioativas em vinhos da cv. Syrah I: efeito do ciclo de produção

Mota

Amorim

Favero

et al. 2009

Ciênc. Tecnol. Aliment.

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Na maioria das regiões vitícolas brasileiras o período de colheita das uvas coincide com a época de maior intensidade pluviométrica, condição que afeta negativamente a qualidade dos vinhos obtidos, em especial a dos vinhos tintos. A ocorrência sistemática de dias chuvosos ou com alta nebulosidade, aliada às temperaturas ambientais elevadas prejudica não só a maturação das uvas, mas também a sua sanidade devido à ocorrência de inúmeras podridões dos cachos. Nessas condições, os viticultores são levados a antecipar o período da vindima, o que afeta negativamente a qualidade futura do vinho (JACKSON; LOMBARD, 1993).A obtenção de um vinho de qualidade depende da composição das bagas no momento da colheita (teores de açúcares, ácidos, taninos, antocianinas, polifenóis não oxidáveis, aromas, enzimas oxidorredutoras e microelementos). Esta garante o caráter distintivo e de qualidade e está diretamente relacionado com o ecossistema vitícola (clima, solo, cultivar, porta-enxerto) e com as técnicas culturais (irrigação, controle de pragas e doenças, adubação). Dos fatores relacionados ao ecossistema, o clima aparece como o componente de maior influência na qualidade do mosto, seguido pela disponibilidade hídrica e pelo tipo de solo (Van LEEUWEN et al., 2004;UBALDE et al., 2007). AbstractThe systematic incidence of rainfall or overcast conditions and high temperatures impair grapes maturation and sanity. Recent studies show that vine growing season alteration through pruning enables berries harvest in climatic conditions more favorable to fruit maturation and that vines respond to pruning with acceptable yield levels. Under these conditions, the objective of the present work was to evaluate the physico-chemical characteristics of Winter wines showed higher levels of phenolic compounds, which means better quality and aging potential. However, grapes cultivation under dry weather conditions and high pH contributed to increase bioactive amines levels. Such evolution should be followed during vinification to avoid toxicological risk. Keywords: Vitis vinifera; extemporaneous production; ripening; composition; bioactive amines. ResumoA ocorrência sistemática de dias chuvosos ou com alta nebulosidade e temperaturas ambientais elevadas prejudicam a maturação e a sanidade das uvas. Estudos recentes indicam que a alteração do ciclo de produção da videira através da poda possibilita colher uvas em épocas mais favoráveis à maturação, e com níveis de produção aceitáveis.

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Study of Amine Composition of Botrytized Grape Berries

Cited by 30 publications

References 14 publications

Biogenic Amines in Wine: Understanding the Headache

Biogenic Amines in Wine: Understanding the Headache

Dedicated olfactory neurons mediating attraction behavior to ammonia and amines in Drosophila

Caracterização físico-química e aminas bioativas em vinhos da cv. Syrah I: efeito do ciclo de produção

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