Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

Restuccia, Donatella; Loizzo, Monica Rosa; Spizzirri, Umile Gianfranco

doi:10.3390/fermentation4010006

Cited by 39 publications

(36 citation statements)

References 90 publications

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“…Extended lees contact also seems to be responsible for higher BAs concentrations in wines [55]. LABs present in wines can hydrolyze and decarboxylate higher levels of peptides and free amino acids released by yeasts [62]. However, in our data there were no significant modification of any of the amines after the five months of wine storage, and no amines other than those found at the end of the MLF were detected (Table 4).…”

Section: Biogenic Aminesmentioning

confidence: 42%

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Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality

et al. 2020

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Nitrogen supplementation in musts or during the alcoholic fermentation is a common practice to promote fermentations. In this study, the impact of the supplementation of two different sources of nitrogen during Tempranillo red wine elaboration was studied. Mineral and organic nitrogen was added after the exponential yeast growth phase and during winemaking, examining its impact on the alcoholic and malolactic fermentation development, on the aromatic wine composition and on the nitrogenous wine composition. The nitrogen supplementation did not provide neither significant advantages in kinetics and fermentations time, nor differences in the chemical wine composition. The aromatic composition of the wines improved with the addition of inorganic nitrogen, although its organoleptic evaluation was not favored. Moreover, the concentration of amino acids in wines increased slightly after the malolactic fermentation and significantly during the stabilization time, especially with organic nitrogen addition. However, the synthesis of biogenic amines did not increase in wines neither after the malolactic fermentation, nor after the storage period.

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Section: Biogenic Aminesmentioning

confidence: 42%

“…Currently, MLF is considered as one of the most important factors that determine the presence of BAs in wines [62]. High concentrations (1-100 mg/L) of BAs can cause undesirable physiological effects in sensitive humans, especially when alcohol and acetaldehyde are present [55].…”

Section: Biogenic Aminesmentioning

confidence: 99%

Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality

et al. 2020

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“…For example, Varela et al [55] showed an increase in the concentration of some higher alcohols and esters in wines produced with autochthonous yeasts compared to the wines produced with commercial yeasts. Moreover, some non-Saccharomyces yeast may increase the concentration of biogenic amines in wines [56].…”

Section: Non-saccharomyces and Saccharomyces Co-inoculation Vs Sequementioning

confidence: 99%

Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation

Vilela

2020

Fermentation

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Wine sensory experience includes flavor, aroma, color, and (for some) even acoustic traits, which impact consumer acceptance. The quality of the wine can be negatively impacted by the presence of off-flavors and aromas, or dubious colors, or sediments present in the bottle or glass, after pouring (coloring matter that precipitates or calcium bitartrate crystals). Flavor profiles of wines are the result of a vast number of variations in vineyard and winery production, including grape selection, winemaker’s knowledge and technique, and tools used to produce wines with a specific flavor. Wine color, besides being provided by the grape varieties, can also be manipulated during the winemaking. One of the most important “tools” for modulating flavor and color in wines is the choice of the yeasts. During alcoholic fermentation, the wine yeasts extract and metabolize compounds from the grape must by modifying grape-derived molecules, producing flavor-active compounds, and promoting the formation of stable pigments by the production and release of fermentative metabolites that affect the formation of vitisin A and B type pyranoanthocyanins. This review covers the role of Saccharomyces and non-Saccharomyces yeasts, as well as lactic acid bacteria, on the perceived flavor and color of wines and the choice that winemakers can make by choosing to perform co-inoculation or sequential inoculation, a choice that will help them to achieve the best performance in enhancing these wine sensory qualities, avoiding spoilage and the production of defective flavor or color compounds.

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“…It has been known that indigenous lactic acid bacteria naturally present in grapes must initiate spontaneous malolactic fermentation in wine [5,6]. This could trigger the production of undesirable metabolites (such as volatile acids and biogenic amines), which lowers the sensory quality of wine and further induces safety concerns [7,8].…”

Section: Introductionmentioning

confidence: 99%

Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni

et al. 2020

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Malolactic fermentation is a vital red wine-making process to enhance the sensory quality. The objective of this study is to elucidate the starter cultures’ role in modifying phenolic compounds, biogenic amines, and volatile compounds after red wine malolactic fermentation. We initiated the malolactic fermentation in Cabernet Gernishct wine by using two Oenococcus oeni and two Lactobacillus plantarum strains. Results showed that after malolactic fermentation, wines experienced a content decrease of total flavanols and total flavonols, accompanied by the accumulation of phenolic acids. The Lactobacillus plantarum strains, compared to Oenococcus oeni, exhibited a prevention against the accumulation of biogenic amines. The malolactic fermentation increased the total esters and modified the aromatic features compared to the unfermented wine. The Lactobacillus plantarum strains retained more aromas than the Oenococcus oeni strains did. Principal component analysis revealed that different strains could distinctly alter the wine characteristics being investigated in this study. These indicated that Lactobacillus plantarum could serve as a better alternative starter for conducting red wine malolactic fermentation.

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Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

Cited by 39 publications

References 90 publications

Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality

Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality

Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation

Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni

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