Amino Acids and Biogenic Amines Evolution during theEstufagemof Fortified Wines

Abstract

The current study was focused on the impact of accelerated ageing (heating step) on the amino acid and biogenic amine profiles of fortified wines. In this sense, three Madeira wines from two commonly used grape varieties (one red and the other white) were analysed during the heating, at standard (45°C, 3 months) and overheating (70°C, 1 month) conditions, following a precolumn derivatization procedure using iodoacetic acid,o-phthaldialdehyde, and 2-mercaptoethanol, carried out in the injection loop prior to RP-HPLC-FLD detection. Eighteen amino acids were identified, with arginine being the most abundant. An important decrease of the amino acid levels was detected during the standard heating (up to 30%), enhanced up to 61% by the temperature increase. Cysteine, histidine, and asparagine revealed the greatest decreases at 45°C. Conversely, some amino acids, such as asparagine, slightly increased. Four biogenic amines were identified but always in trace amounts. Finally, it was observed that the accelerated ageing did not favour the biogenic amine development. The results also indicate that the heating process promotes the amino acid transformation into new ageing products.

Ferulic acid reduced histamine levels in the smoked horsemeat sausage

“…Similarly, Zhang et al (2013) and Nie et al (2014) also observed higher histidine levels in inoculated samples than in control silver carp sausages. By contrast, the concentration of free histidine was decreased slightly in batches H and FH inoculated with a histamine-producing microorganism (P < 0.05), suggesting free histidine was used partially to synthesise histamine, in agreement with previous reports by Rabie et al (2014) and Pereira et al (2015). There was no significant difference between batches HL and CK at day 28 (P > 0.05), presumably because the release of L. plantarum and consumption of the histamine-producing microorganism were balanced in this batch.…”

“…() and Pereira et al . (). There was no significant difference between batches HL and CK at day 28 ( P > 0.05), presumably because the release of L. plantarum and consumption of the histamine‐producing microorganism were balanced in this batch.…”

Effects of ageing on stilbenes and biogenic amines in red grape winemaking with stem contact maceration

“…Some authors reported an increase in total BAs concentration over time, mainly due to a release of AAs as a consequence of yeast lyses during alcoholic fermentation and to the proliferation of LABs with carboxylase activity during spontaneous MLF or induced by inoculation with selected bacterial starters (Landete et al, ; Lonvaud‐Funel, ; Marques et al, ). Anyway, it is generally agreed that the concentration of BAs is lower at the end of the alcoholic fermentation and increases mainly at the end of MLF (Guo et al, ; Pereira, Pereira, Pérez Trujillo, Cacho, & Marques, ). As reported before, MLF did not occur, probably for the high alcohol content that inhibited bacterial activity.…”

An Approach of the Madeira Wine Chemistry

“…Aminoacids (AAs) and biogenic amines (BAs) occur together in food matrices and beverages, like wine, taking part in several transformation processes [136]. Representing the main fraction (25-30%) of nitrogen compounds in wines, AAs are an important source of nitrogen during yeast fermentation and are involved in the formation of aroma compounds [137]. Their profile and concentration in wines can be influenced by several factors, such as grape variety, climate, growing conditions (mainly nitrogen fertilization), and winemaking techniques (e.g., ageing process) [137].…”

“…Representing the main fraction (25-30%) of nitrogen compounds in wines, AAs are an important source of nitrogen during yeast fermentation and are involved in the formation of aroma compounds [137]. Their profile and concentration in wines can be influenced by several factors, such as grape variety, climate, growing conditions (mainly nitrogen fertilization), and winemaking techniques (e.g., ageing process) [137]. In grapes, AAs like leucine, valine, isoleucine, and phenylalanine are precursors of volatile compounds, whereas other AAs including methionine, phenylalanine, tyrosine, and tryptophan can be converted into α-ketoacids and metabolized into alcohols and fatty acids in yeast cells [138].…”