Biogenic amines and the importance of starter cultures for malolactic fermentation

Abstract

Biogenic amines are compounds produced mainly by microorganisms from the decarboxylation of some amino acids which may cause several health issues in susceptible people. In the winemaking process, one of the factors with the greatest impact on the final concentration of biogenic amines in wine is the malolactic fermentation, which mainly involves the action of lactic acid bacteria. This article gathers scientific literature on the importance of the use of inoculation in winemaking, especially for the potential formation of biogenic amines in spontaneous fermentations, with emphasis on malolactic fermentation. It establishes the set of attributes that influence the formation of biogenic amines in winemaking and aspects related to their toxicity, especially histamine and tyramine. With the growing interest of the market in products with less chemical appeal, the safety of wines, whether from non-conventional or traditional winemaking, must increasingly be observed. Therefore, the importance of using cultivated starter cultures is discussed, along with the safety of organic wines and the presentation of articles that seek to reconcile the production of organic wine with the preservation of the 'microbiological terroir' in a safe way, using selected wild yeasts and lactic acid bacteria.

Changes in Biogenic Amines of Two Table Grapes (cv. Bronx Seedless and Italia) during Berry Development and Ripening

“…content in seven different grape varieties under sterile conditions, except for agmatine [ 20 , 21 ]. It is well documented that the concentration and nature of B.A.s present found in wines, in general, depend mainly on the composition of the grape juice in literature by many authors [ 22 , 23 , 24 ]; however, we observed the lack of a synthesis study regarding the effect of B.A.s on quality characteristics throughout berry ripeness in grape varieties with foxy and muscat taste. As mentioned above, although there are many lines of research examining BAs in grapes and grape-derived products, there are still many possibilities to explore from microbiological, technological, analytical, and toxicological perspectives.…”

“…Although there have been new approaches and reports on a wide range of functions of B.A.s in wine and table grapes in the last few decades [ 4 , 22 , 26 ], to our knowledge, information on the reactions of B.A. both in grape varieties containing foxy and muscat taste and in berry ripeness stages has yet to be revealed.…”

“…Previous results on the functions of B.A.s in wine and table grapes have allowed us to understand positive and negative effects on human health in greater and greater detail; however, the picture’s complexity has dramatically increased, and negative effects on human health appear in greater and greater detail; however, the complexity of the picture has greatly increased. Much previous research has focused on the effects of different applications on grape and wine chemical composition in various grape varieties [ 4 , 22 , 26 ]; however, less study has been conducted with B.A.s of grape varieties containing foxy and muscat taste. In this context, the results of our study are similar to the previous reports by researchers who analyzed the B.A.s of wine, and pomace from different varieties grown in various viticultural regions of the world.…”

Effects of bioactive molecules on the concentration of biogenic amines in foods and biological systems

“…This review is intended to summarize different types of biogenic amines in food and biological systems, their functions, and strategies to control the amount with a focus on the use functional ingredients and food-related bioactive compounds. This is different from other reviews that focus on the control of BAs using mostly temperature, antimicrobials, irradiation, high hydrostatic pressure, starter culture, or non-producing decarboxylating microorganisms [ 20 , 21 , 22 ].…”

Three decades of research on wine marketing

“…From the managerial perspective, other studies delved into the impact of specific production conditions and winemaking techniques on wine quality [ 155 , 156 ]. As in the previous period, studies analysed the relationship between wine quality and price [ 157 , 158 ].…”