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RESEARCH PRODUCT
Biogenic amines in wines from three Spanish regions.
Sergi FerrerLucía PoloJosé María LandeteIsabel Pardosubject
Biogenic AminesFood HandlingWinechemistry.chemical_compoundSpecies SpecificityBiogenic amineMalolactic fermentationPutrescineVitisFood sciencePediococcusWinemakingWinechemistry.chemical_classificationFood preservationfood and beveragesGeneral ChemistryTyramineHydrogen-Ion ConcentrationLactic acidchemistryLactobacillaceaeSpainFruitFermentationPutrescineGeneral Agricultural and Biological SciencesHistaminedescription
One hundred and sixty-three wines from La Rioja, Utiel-Requena, and Tarragona were analyzed to determine if there were any differences in the concentrations of six biogenic amines that are found in these three regions. The influence of grape variety, type of vinification, wine pH, malolactic fermentation, and storage in bottle on biogenic amine concentrations was studied. Results show important differences in putrescine and histamine concentrations among regions, varieties of grape, and type of wine; differences were less appreciable for the remaining biogenic amines studied. Low pH prevented biogenic amine formation. Malolactic fermentation and short storage periods in bottle (3-6 months) showed increases in histamine concentration, whereas longer periods of storage led to a general decrease in histamine. Several strains of lactic acid bacteria were isolated in this work, and their ability to form biogenic amines was assayed in synthetic media, grape must, and wine. Grape varieties, different types of winemaking, pH, and lactic acid bacteria may be responsible for the differences observed in the biogenic amine concentrations of the wines analyzed.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2005-02-17 | Journal of agricultural and food chemistry |