Nitrogen compounds and polysaccharides changes during the biological ageing of sherry wines

Villamiel, Mar; Polo, M. Carmen; Moreno‐Arribas, M. Victoria

doi:10.1016/j.lwt.2008.02.012

Cited by 24 publications

(8 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Yeasts can indirectly play an important role on the production of biogenic amines by lactic acid bacteria, since they affect the amino acid composition during the alcoholic fermentation (Soufleros et al, 1998) or during autolysis Villamiel et al, 2008). These amino acids can act as precursor for the formation of biogenic amines during malolactic fermentation and during wine ageing (Martín-Álvarez et al, 2006;Marques et al, 2008).…”

Section: Biogenic Aminesmentioning

confidence: 99%

“…The existence of endo and exocellular proteases has been evidenced under winemaking conditions (Feuillat et al, 1980;Alexandre et al, 2001). This process is even more important in winemaking technologies based on aging the wines with yeasts for long periods of time, such as biologically aged wines (Dos Santos et al, 2000;Villamiel et al, 2008) and sparkling wines manufactured by the traditional method (Moreno-Arribas et al, 1996;.…”

Section: Peptidesmentioning

confidence: 99%

See 1 more Smart Citation

Wine Features Related to Safety and Consumer Health: An Integrated Perspective

Pozo-Bayón

Monagas

Bartolomé

et al. 2012

Critical Reviews in Food Science and Nutrition

Self Cite

View full text Add to dashboard Cite

This review presents a global view of the current situation of the scientific knowledge about aspects of wine with possible repercussions (positive or negative) on consumer health and wine safety. The presence in wine of some potential harmful compounds such as phytosanitary products, trace metal compounds, sulfites, and some toxics of microbial origin, such as ochratoxin A, ethyl carbamate, and biogenic amines, is discussed. The different strategies and alternative methodologies that are being carried out to reduce or to avoid the presence of these substances in wines are also discussed. In recent years much work has focused on establishing the scientific explanations for the positive biological effects of some wine compounds. In this review, we also examine the latest knowledge regarding wine and health, focusing on two types of compounds that have been related to the positive effects of moderate wine consumption, such as phenolic compounds and bioactive peptides.

show abstract

Section: Biogenic Aminesmentioning

confidence: 99%

Section: Peptidesmentioning

confidence: 99%

Wine Features Related to Safety and Consumer Health: An Integrated Perspective

Pozo-Bayón

Monagas

Bartolomé

et al. 2012

Critical Reviews in Food Science and Nutrition

Self Cite

View full text Add to dashboard Cite

show abstract

“…Although changes in flavor-related substances such as acetaldehyde and its derivatives, ethanol, some benzyl derivatives, organic acids, higher alcohols, esters, lactones and nitrogen compounds resulting from the metabolism of flor yeasts, and their associated sensory properties, have been examined in depth (Pham et al, 1995;Cort es et al, 1998;Mauricio et al, 2001;Mesa et al, 2000;Muñoz et al, 2005Muñoz et al, , 2007Peinado and Mauricio, 2009;Villamiel et al, 2008;Zea et al, 2001Zea et al, , 2007Alexandre, 2013), the proteome of flor yeasts remains poorly known (Moreno-García et al, 2014). In fact, although proteome analyses for enological purposes have expanded substantially in recent years, particularly as regards fermentative yeasts (Zuzuarregui et al, 2006;Salvad o et al, 2008;Rossignol et al, 2009), the relationship between changes in yeast proteome and exometabolome, and its influence on the organoleptic properties of wine, remain unexplored.…”

Section: Introductionmentioning

confidence: 99%

Proteins involved in wine aroma compounds metabolism by a Saccharomyces cerevisiae flor-velum yeast strain grown in two conditions

et al. 2015

View full text Add to dashboard Cite

“…Also during alcoholic fermentation, yeast can play indirectly an important role in the subsequent production of BA by LAB, altering the composition of amino acids that might also be released during autolysis (Villamiel-Guerra et al, 2008;Moreno-Arribas and Polo, 2009). The first gene of ornithine decarboxylase was identified, in LAB of oenological origin, isolated from wine lees (Marcobal et al, 2004).…”

Section: Alcoholic Fermentationmentioning

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

View full text Add to dashboard Cite

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.

show abstract

Nitrogen compounds and polysaccharides changes during the biological ageing of sherry wines

Cited by 24 publications

References 21 publications

Wine Features Related to Safety and Consumer Health: An Integrated Perspective

Wine Features Related to Safety and Consumer Health: An Integrated Perspective

Proteins involved in wine aroma compounds metabolism by a Saccharomyces cerevisiae flor-velum yeast strain grown in two conditions

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

Contact Info

Product

Resources

About