Influence of alcoholic and malolactic starter cultures on bioactive amines in Merlot wines

Abstract

a b s t r a c tThe influence of alcoholic and malolactic fermentations on the levels of amines in Merlot wines was investigated. Saccharomyces bayanus, S. cerevisiae, Lactobacillus plantarum, Oenococcus oeni (DSM 7008 and 12923) and spontaneous fermentations were used. Four of the 10 amines investigated were detected: spermidine, serotonin, putrescine and cadaverine. When considering the factors independently, the malolactic bacteria significantly affected the levels of serotonin and total amines, whereas the fermentation yeasts significantly affected the levels of spermidine (two way Kruskal-Wallis, p 6 0.05). Spermidine levels were significantly higher in wines produced with S. cerevisiae. Significantly higher serotonin levels were found in wines made with L. plantarum. Putrescine and cadaverine were not detected in wines produced by spontaneous alcoholic fermentation or by L. plantarum. There were significant differences in alcohol content, total and volatile acidity, sulphite levels and taste quality among wines (Tukey test, p 6 0.05).

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

“…Moreover, the specificity of LAB populations could explain the differences in BA contents found in regional wines. For example, Marcobal et al [78] and Manfroi et al [79] reported that L. brevis, L. hilgardii are responsible of BA production less than Lactobacillus plantarum. Arena et al [80] reported the ability of L. hilgardii strain X1B isolated from wine to produce PUT from arginine via two different enzymatic pathways.…”

“…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].…”

Selection and Characterisation of Oenococcus oeni and Lactobacillus plantarum South African Wine Isolates for Use as Malolactic Fermentation Starter Cultures

“…In a 3.0 x10 6 study of 113 wine-isolated O. oeni strains, 12 strains were positive for the biogenic amine-encoding genes histidine decarboxylase (10 strains) and ornithine decarboxylase (two strains) (Coton et al, 2010). Although Lactobacillus species have been identified as the main tyramine producers by Moreno-Arribas et al (2000), L. plantarum has only recently been implicated in the production of biogenic amines (Manfroi et al, 2009). In a screening of 50 wine-isolated L. plantarum strains for biogenic amine-encoding genes by Coton et al (2010), it was found that only one strain was positive for the agmatine decarboxylase gene and one strain for the tyrosine decarboxylase gene.…”

Concentrations and profiles of melatonin and serotonin in fruits and vegetables during ripening: A mini-review

“…[1][2][3][4][5][6][7][8][9][10][11][12][13][14] At present, relatively little is known about the temporal profiles of these compounds during fruit and vegetable development. Improved knowledge in this area would help guide our understanding of fundamental plant physiology, as well as potentially facilitate better control of melatonin and serotonin concentrations and relative abundances in functional foods.…”