A Study of Histamine Production by Various Wine Bacteria in Model Solutions and in Wine

Regulation ofhdcexpression and HDC activity by enological factors in lactic acid bacteria

“…In previous works, Lafon-Lafourcade (1975) and Ough et al (1987) concluded that there is no close relation between malolactic fermentation and histamine content. However, Aerny (1985) observed that histamine was formed at the end of malic acid degradation and even afterwards.…”

Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine

“…No studies on biogenic amine production by acetic bacteria were found in the literature. Some authors have reported higher biogenic amines levels after malolactic fermentation (Aerny, 1985;Cilliers & van Wyk, 1985); however, other authors have not (Lafon-Lafourcade, 1975;Ough, Crowell, Kunke, Vilas, & Lagier, 1987). Information about of microbial Xora responsible of biogenic amine production would contribute to the knowledge of when the biogenic amine concentration increases and when it is thus necessary to take precautions during winemaking.…”

A survey of biogenic amines in commercial Portuguese wines

“…The formation of BA has been associated to malolactic fermentation (MLF) however, Lafon-Lafourcade, 1995, refers that MLF is not responsible for histamine accumulation in wine and that this kind of accumulation happens mainly in poor environments. Ough and Crowell (1987), suggest that all bacteria, other than those for which MLF is responsible must be involved. Bad sanitary conditions, during the winemaking process, also contributed to an increased formation of BA in wine (Vidal-Carou et al, 1991;Zee, Simard, L'Heureux, & Trembley, 1983).…”