Biogenic amine determination in wine fermented in oak barrels: Factors affecting formation

Orte, Purificación Hernández; Lapeña, Ana Cristina; Peña-Gallego, Almudena; Astrain, J.; Baron, Cristina Maria Perissinotto; Pardo, Isabel; Polo, Lucía; Ferrer, Sergi; Cacho, Juan

doi:10.1016/j.foodres.2008.05.002

Cited by 59 publications

(43 citation statements)

References 23 publications

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“…Many studies comparing spontaneous and controlled MLF using existing and potential commercial starter cultures, showed a reduced BAs concentration (HIS, PUT and TYR in particular) when applying selected bacteria during winemaking [46,56,60,71,75,79,[88][89][90].…”

Section: Bas and Malolactic Fermentationmentioning

confidence: 99%

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

2018

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Biogenic amines (BAs) are detrimental to health and originate in foods mainly from decarboxylation of the corresponding amino acid by the activity of exogenous enzymes released by various microorganisms. BAs can be generated at different stages of the wine production. Some of them are formed in the vineyard and are normal constituents of grapes with amounts varying with variety, soil type and composition, fertilization and climatic conditions during growth and degree of maturation. BAs can be also formed by the yeasts during the alcoholic fermentation (AF), as well as by the action of bacteria involved in the malolactic fermentation (MLF). As aminogenesis is a complex and multifactorial phenomenon, the studies carried out to identify the main vinification stage of BAs production yielded contradictory results. In particular, there is not a general consensus yet on which fermentation supports mostly the accumulation of BAs in wine. In this context, the aim of the present paper deals with the most recent results related with the influence of alcoholic and malolactic fermentation parameters on BAs-producer microorganism in wine.

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Section: Bas and Malolactic Fermentationmentioning

confidence: 99%

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

2018

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“…Hernández-Orte et al (2008) examined a number of factors that influence biogenic amine evolution, particularly during storage of wine in oak barrels. Moreno & Azpilicueta (2004) compared the biogenic amine concentrations of filtered and unfiltered wines aged in barrels for 243 days.…”

Section: Conditions During Ageing and Storage Of Winementioning

confidence: 99%

Biogenic Amines in Wine: Understanding the Headache

Smit

Toit

2016

SAJEV

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The presence of biogenic amines in wine is becoming increasingly important to consumers and producers alike, due to the potential threats of toxicity to humans and consequent trade implications. In the scientific field, biogenic amines have the potential to be applied as indicators of food spoilage and/or authenticity. Biogenic amines can be formed from their respective amino acid precursors by various microorganisms present in the wine, at any stage of production, ageing or storage. To understand the large number of factors that could influence the formation of biogenic amines, the chemical, biochemical, enzymatic and genetic properties relating to these compounds have to be considered. Analytical and molecular methods to detect biogenic amines in wine, as well as possibilities that could enable better control over their production levels in wine will also be explored in this review.

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“…Some BA such as tyramine, putrescine, and cadaverine can be formed during the storage of food (Bover-Cid et al, 2001c;Suzzi and Gardini, 2003;Maijala, 1993;Ferreira and Pinho, 2006;Kosson and Elkner, 2001). For this reason, low temperatures should be applied during storage to reduce proteolytic and decarboxylase activities and growth of bacteria (Hernández-Orte et al, 2008;Rezaei et al, 2007). However, the occurrence and activity of psychrotrophic bacteria can result in biogenic amines formation also in properly chilled stored fish (Middlebrooks et al, 1988;Kim et al, 2009;Bakar et al, 2010).…”

Section: Effect Of Temperaturementioning

confidence: 99%

Scientific Opinion on risk based control of biogenic amine formation in fermented foods

Publication¹

2011

EFSA Journal

650

276

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A qualitative risk assessment of biogenic amines (BA) in fermented foods was conducted, using data from the scientific literature, as well as from European Union‐related surveys, reports and consumption data. Histamine and tyramine are considered as the most toxic and food safety relevant, and fermented foods are of particular BA concern due to associated intensive microbial activity and potential for BA formation. Based on mean content in foods and consumer exposure data, fermented food categories were ranked in respect to histamine and tyramine, but presently available information was insufficient to conduct quantitative risk assessment of BA, individually and in combination(s). Regarding BA risk mitigation options, particularly relevant are hygienic measures to minimize the occurrence of BA‐producing microorganisms in raw material, additional microbial controls and use of BA‐nonproducing starter cultures. Based on limited published information, no adverse health effects were observed after exposure to following BA levels in food (per person per meal): a) 50 mg histamine for healthy individuals, but below detectable limits for those with histamine intolerance; b) 600 mg tyramine for healthy individuals not taking monoamino oxidase inhibitor (MAOI) drugs, but 50 mg for those taking third generation MAOI drugs or 6 mg for those taking classical MAOI drugs; and c) for putrescine and cadaverine, the information was insufficient in that respect. Presently, only high‐performance liquid chromatography (HPLC)‐based methods enable simultaneous and high sensitivity quantification of all BA in foods, hence are best suited for monitoring and control purposes. Monitoring of BA concentrations in fermented foods during the production process and along the food chain would be beneficial for controls and further knowledge. Further research on BA in fermented foods is needed; particularly on toxicity and associated concentrations, production process‐based control measures, further process hygiene and/or food safety criteria development, and validation of analysis methods.

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Biogenic amine determination in wine fermented in oak barrels: Factors affecting formation

Cited by 59 publications

References 23 publications

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

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

Biogenic Amines in Wine: Understanding the Headache

Scientific Opinion on risk based control of biogenic amine formation in fermented foods

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