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Título
Influence of oenological practices on the formation of biogenic amines in quality red wines
Autor(es)
Materia
Red wine
Physical chemistry
Biogenic amines
Histamine
Yeast mannoproteins
Fecha de publicación
2010
Editor
Elsevier
Citación
García-Marino, M., Trigueros, A., Escribano-Boilón, M.T. (2010). Influence of oenological practices on the formation of biogenic amines in quality red wines. Journal of Food Composition and Analysis 23,455-462
Resumen
[EN]Changes in the contents of biogenic amines (histamine, putrescine, tyramine, cadaverine, agmatine,
ethylamine, isobutylamine, phenyletilamine, isoamylamine, serotonine and tryptamine) were studied
during the winemaking process of quality red wines, including an organic wine. The analytical method
used was validated in terms of linearity, precision, coefficient of variation and recovery. The limits of
detection and quantification of the amines were also calculated. The method involved pre-column
automated derivatisation of the amines by treatment with o-phthalaldehyde, after which the derivatives
formed were analysed by reverse-phase HPLC. Results showed that grapemust already contains biogenic amines and this content tends to increase throughout winemaking and maturation. The organic wine showed higher levels of biogenic amines than the non-organic wine. The fact that malolactic
fermentation occurs spontaneously in organic wines, together with low levels of SO2 because of legal
restrictions, could be responsible for the higher levels in biogenic amines found. For the non-organic
wine, 2 oenological practices could increase the content in biogenic amines: the addition of press wine to
the free run wine, and the treatment with yeast mannoproteins.
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- GIP. Artículos [86]