Can histamine be tasted in wine?

Rohn, L; Page, L. Le; Borck, H.; Horr, B.; Diel, F.

doi:10.1007/s00011-004-0430-x

Cited by 8 publications

(8 citation statements)

References 3 publications

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“…A study by Rohn et al (2005) suggests that histamine can be identified at high concentrations in commercial wines by well trained wine assessors. The study employed mouthfeel descriptors such as "irritation at the deep throat" and "crawling of the tongue".…”

Section: Yeast Speciesmentioning

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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Section: Yeast Speciesmentioning

confidence: 99%

Biogenic Amines in Wine: Understanding the Headache

Smit

Toit

2016

SAJEV

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“…Immediately after opening the bottles, freshly drawn beer was tasted using standardized sensitivity assessment methods by 10 instructed assessors -trained according to German DIN 10961/ISO 6658 [1]. Triangle test was performed according to ISO 4120 as a double blind method [3].…”

Section: Methodsmentioning

confidence: 99%

“…The reference test samples were diluted in normal tap water (0-5 µM Histamine-HCl; Janssen, Belgium). Specifi c sensory statistical software FIZZ was used [1]. Histamine and other biogenic amines including tyramine, cadaverine and putrescine were measured fl uorimetrically after HPLC (Fig.…”

Section: Methodsmentioning

confidence: 99%

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Histamine in selected beer samples

et al. 2006

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“…A study carried out by Rohn et al (2005) showed that high contents of histamine in wines identify well-trained wine assessors. In that study to describe the feeling in the mouth (mouthfeel descriptors) used two, namely: "deep throat irritation" and "creep language."…”

Section: Toxicological Effect Of Biogenic Amines (Ba) In Winesmentioning

confidence: 99%

Biogenic amines in red wine: The impact of technological processing of grape and wine / BIOGENI AMINI V RDEČEM VINU: VPLIV TEHNOLOŠKE PREDELAVE GROZDJA IN VINA

Košmerl

Šućur

Prosen³

2013

Acta Agriculturae Slovenica

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The knowledge of the biogenic amines present in wine is important to consumers in terms of their potential threats of toxicity to human and to wine producers as a result of market impact. In the scientific field, biogenic amines have the potential to be applied as indicators of food spoilage. Biogenic amines are essential at low concentrations for metabolic and physiological functions in animals, plants, and microorganisms, but at high concentrations can induce adverse reactions in susceptible individuals. Despite the intensive research aimed at determining and reduction of biogenic amines, our current knowledge remains far from complete. However, a number of factors that influence the biogenic amines concentration in red wine have been already described. Most of them are related to the winemaking conditions in the cellars and some of them are environmental factors. During winemaking it is important to consider all factors beginning from viticulture practices, alcoholic and malolactic fermentation and physiochemical composition of wine, as well as, aging and storage of wine. This paper reviews changes of the concentration of biogenic amines depending on technological processing of grape and wine.Key words: biogenic amines, red wine, winemaking conditions, fermentation, microbiological decarboxylation IZVLEČEK BIOGENI AMINI V RDEČEM VINU: VPLIV TEHNOLOŠKE PREDELAVE GROZDJA IN VINAPoznavanje prisotnih biogenih aminov v vinu je pomembno za potrošnike in pridelovalce zaradi potencialne nevarnosti toksičnosti za človeka in posledično tržnih vplivih. Na znanstvenem področju imajo biogeni amini potencial, ki se uporablja kot pokazatelji kvarjenja hrane. Biogeni amini so v majhnih koncentracijah bistvenega pomena za normalne metabolne in fiziološke funkcije pri živalih, rastlinah in mikroorganizmih, lahko pa imajo škodljive učinke pri velikih koncentracijah ter predstavljajo tveganje za zdravje občutljivih posameznikov. Kljub intenzivnim raziskavam, usmerjenim v določanje in zmanjšanje vsebnosti biogenih aminov, naše sedanje znanje še zdaleč ni dokončno. Opisanih je več dejavnikov, ki vplivajo na vsebnost biogenih aminov v rdečih vinih. Večina od njih je povezanih z vinarskimi razmerami v kleti, od katerih so nekateri tudi okoljski dejavniki. V vinarstvu je pomembno upoštevati vse dejavnike, ki se začnejo z vinogradniških vplivi, alkoholno in jabolčno-mlečnokislinsko fermentacijo, fizikalno-kemijsko sestavo vina, kakor tudi staranjem in skladiščenjem vina. V tem članku so pregledno podane spremembe vsebnosti biogenih aminov glede na tehnološke postopke predelave grozdja in pridelave vina.

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Can histamine be tasted in wine?

Cited by 8 publications

References 3 publications

Biogenic Amines in Wine: Understanding the Headache

Biogenic Amines in Wine: Understanding the Headache

Histamine in selected beer samples

Biogenic amines in red wine: The impact of technological processing of grape and wine / BIOGENI AMINI V RDEČEM VINU: VPLIV TEHNOLOŠKE PREDELAVE GROZDJA IN VINA

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