Polyphenols, biogenic amines and amino acids patterns in Verdelho wines according to vintage

Perestrelo, Rosa; Bordiga, Matteo; Locatelli, Monica; Silva, Catarina

doi:10.1016/j.microc.2019.104383

Cited by 18 publications

(11 citation statements)

References 33 publications

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“…The vintage of 2017 showed significantly higher content of phenolics due to higher content of benzoic, salicylic and vanillic acid. This result may support the suggestion that salicylic and vanillic acid could be 'marker compounds' for the differentiation of young wines (Perestrelo et al, 2020). It is worth noting that the ferulic acid content was three times higher in vintages from 2016 and 2017 compared to the vintages from 2008, 2009, 2010 and 2012.…”

Section: Physicochemical Characterization Of Winessupporting

confidence: 83%

“…Moreover, the phenolics concentration of wine from different harvests are different. Previous reports which investigated Verdelho wines from six successive vintages (2010-2015) have shown epicatechin, gallic acid and kaempferol-3-O-rutinoside were largely responsible for Verdelho wines classification according to vintage (Perestrelo et al, 2020) and it was reported that the aged wine had higher content of polymeric pigments, lower content of anthocyanins and other phenolics than younger wine from different harvests (Burin et al, 2011;McRae et al, 2012).…”

Section: Introductionmentioning

confidence: 95%

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Characterization of Biochemical Compositions, Volatile Compounds and Sensory Profiles of Cabernet Sauvignon Wine in Successive Vintages (2008-2017)

Ding¹,

Ma²,

Li³

et al. 2020

American Journal of Biochemistry and Biotechnology

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Cabernet Sauvignon grape is an emblematic cultivar of Huailai region, China, allowing obtaining wines accounts for a large proportion of national consumption. This work aimed to determine the differences in basic parameters, organic acids, phenolics, volatile compounds and sensory profiles of Cabernet Sauvignon wines of successive vintages (2008-2017). The total organic acids content ranged from 7.03 to 42.33 g L 1 , with higher concentration determined in 2008 and 2009 and the level of tartaric acid in latest vintages (2015-2017) was higher than earlier vintages (2008-2014). For phenolics, the total content ranged from 2370 to 4430 mg L 1 and 2017 vintage showed the highest concentration due to higher content of benzoic, salicylic and vanillic acid. Regarding volatile compounds, esters were the most abundant compounds ranged from 3997.77 to 6279.00 μg L 1. The distribution of date was accumulated three groups according to principal component analysis based on volatile compounds and vintages: The earlier vintages of 2008 and 2009, latest vintage of 2017 and the vintage in the middle from 2010 to 2016. 2-hexenoic acid, ethyl ester, n-heptanol, bornyl acetate, ethyl isopentyl succinate and terpinen-4-ol were the main compounds responsible for classification according to 2017 vintage (rPC1>0.7). Regarding the wine of 2008 and 2009, lots of esters including ethyl 3-phenylpropionate, ethyl laurate, ethyl nonanoate, ethyl 2methylbutyrate and ethyl isovalerate seemed to be the most discriminant compounds. The observed differences may lay a research foundation for harvest differentiation and provide reference regarding the choice and storage of Cabernet Sauvignon wines. Furthermore, the obtained data could provide some useful information of the storage effect to the wines producer. This study provided consumers with comprehensive chemical indicators of wine quality and the mechanism of component transformation such as phenolics, which were expected to study during storage.

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Section: Physicochemical Characterization Of Winessupporting

confidence: 83%

Section: Introductionmentioning

confidence: 95%

Characterization of Biochemical Compositions, Volatile Compounds and Sensory Profiles of Cabernet Sauvignon Wine in Successive Vintages (2008-2017)

Ding¹,

Ma²,

Li³

et al. 2020

American Journal of Biochemistry and Biotechnology

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“…For dry Madeira wine obtained from Tinta Negra, the higher and lower concentrations were obtained for alanine (27.8 mg/L) and tyrosine (3.90 mg/L), respectively, whereas for Malvasia wine, arginine (73.6 mg/L) was the major AA identified and tyrosine (1.68 mg/L) the minor. More recently, Perestrelo et al [142] determined the AAs pattern in Verdelho table wines according to vintage. The analyses revealed that the highest content was obtained for phenylalanine (33.2 mg/L), while the lowest was obtained for tryptophan (0.84 mg/L), giving a total AAs of 52.0 mg/L.…”

Section: Aminoacids and Biogenic Aminesmentioning

confidence: 99%

“…Additionally, Pereira et al [136] analyzed nine Madeira wines to determine the histamine, tyramine, tryptamine, phenylethylamine, isopenthylamine, and cadaverine concentrations, and verified that the values obtained were below the LODs. More recently, Perestrelo et al [142] used Verdelho wines from different vintages in order to determine the concentration of tyramine, tryptamine, histamine, and phenylethylamine. It was observed that the highest content was obtained for phenylethylamine (0.20-3.82 mg/L), followed by histamine (0.20-3.00 mg/L), tyramine (0.08-1.24 mg/L), and tryptamine (0.08-0.14 mg/L).…”

Section: Aminoacids and Biogenic Aminesmentioning

confidence: 99%

An Approach of the Madeira Wine Chemistry

et al. 2020

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Madeira wine is a fortified Portuguese wine, which has a crucial impact on the Madeira Island economy. The particular properties of Madeira wine result from the unique and specific winemaking and ageing processes that promote the occurrence of chemical reactions among acids, sugars, alcohols, and polyphenols, which are important to the extraordinary quality of the wine. These chemical reactions contribute to the appearance of novel compounds and/or the transformation of others, consequently promoting changes in qualitative and quantitative volatile and non-volatile composition. The current review comprises an overview of Madeira wines related to volatile (e.g., terpenes, norisoprenoids, alcohols, esters, fatty acids) and non-volatile composition (e.g., polyphenols, organic acids, amino acids, biogenic amines, and metals). Moreover, types of aroma compounds, the contribution of volatile organic compounds (VOCs) to the overall Madeira wine aroma, the change of their content during the ageing process, as well as the establishment of the potential ageing markers will also be reviewed. The viability of several analytical methods (e.g., gas chromatography-mass spectrometry (GC-MS), two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-ToFMS)) combined with chemometrics tools (e.g., partial least squares regression (PLS-R), partial least squares discriminant analysis (PLS-DA) was investigated to establish potential ageing markers to guarantee the Madeira wine authenticity. Acetals, furanic compounds, and lactones are the chemical families most commonly related with the ageing process.

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“…It was observed that, at harvest, there was a difference in BA concentration in grapes between years. Perestrelo et al (2020) evaluated six harvests of Verdelho wine from Madeira Island. The authors concluded that the harvest factor did not influence the formation of precursor amino acids or BA, however, an evaluation of the must and not of the resulting wine would have been appropriate, since it is possible that during the course of the winemaking process, both BA and precursor amino acids were used as a source of carbon and nitrogen by the microorganisms involved in the bioprocess.…”

Section: Parameters That Affect the Formation Of Biogenic Amines Durimentioning

confidence: 99%

Biogenic amines and the importance of starter cultures for malolactic fermentation

Emer

Marques

Colla

et al. 2020

Australian Journal of Grape and Wine Research

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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.

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Polyphenols, biogenic amines and amino acids patterns in Verdelho wines according to vintage

Cited by 18 publications

References 33 publications

Characterization of Biochemical Compositions, Volatile Compounds and Sensory Profiles of Cabernet Sauvignon Wine in Successive Vintages (2008-2017)

Characterization of Biochemical Compositions, Volatile Compounds and Sensory Profiles of Cabernet Sauvignon Wine in Successive Vintages (2008-2017)

An Approach of the Madeira Wine Chemistry

Biogenic amines and the importance of starter cultures for malolactic fermentation

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