Rapid HPLC analysis of amino acids and biogenic amines in wines during fermentation and evaluation of matrix effect

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

“…In fact, total BAs concentrations raised ranging from 1.65 (Greco Nero) to 2.9 (Arvino) and accounting for no less than 79% of the final BAs amounts in wines [63]. This indicates that in the considered samples, the presence of BAs was linked to AF more than to MLF, as already reported by Wang et al [53]. The BAs profile in Rioja red wines made with the red minority varieties Vitisvinifera cv.…”

“…Among yeasts, those generally present in wines such as Saccharomyces cerevisiae, Saccharomyces bayanus, Brettanomycesbruxellensis and Kloeckeraapiculata, have been shown to produce HIS, TYR, SPD, ethanolamine (ETN), AGM, PHE and CAD [50][51][52][53]. TYR can be also released in musts as a consequence of the hydrolysis of hydroxycinnamic amide compounds in grapes by the action of yeast [48].…”

A new derivatization reagent for determination of biogenic amines in wines

“…They are formed by decarboxylation of amino acid with the substratespecific enzymes of yeast or spoilage bacteria, such as Lactobacillus, Pediococcus, and Leuconostoc species, and by amination and/or transamination of aldehydes and ketones (Wang et al, 2014). The first source of these compounds in wines are grape berries, next fermentation processes, ageing or storage when wine is exposed to the activity of decarboxylase positive microorganisms.…”

“…wine samples (Guo et al, 2015). Due to the structural characteristics of BAs, their derivatization is usually needed and typical reagents for the amino group include o-phthaldialdehyde (OPA), 9-fluorenylmethylchloroformate, 2,4,6-trinitrobenzenesulfonic acid (TNBS), diethyl ethoxymethylenemalonate (DEEMM), 4-fluoro-3-dinitro-fluoromethylbenzene and dabsyl-chloride (DABS-Cl) (Guo et al, 2015;Gómez-Alonso et al, 2007;Hernández-Cassou and Saurina, 2011;Płotka-Wasylka et al, 2015;Wang et al, 2014) It should be noted, that International Organization of Vine and Wine (OIV) proposed derivatization with OPA and DEEMM for biogenic amines determination in musts and wine using fluorimetric (OIV-MA-AS315-18) and spectrophotometric (OIV-MA-AS315-26) detection methods (http://www.oiv.int/oiv/info/enmethodesinternationalesvin#autres). However, their application is often affected by restrictions or disadvantages, e.g.…”

Detection method optimization, content analysis and stability exploration of natamycin in wine

“…White wine showed a higher response than red wine, which means a lower matrix effect. Using matrix-matched calibration curve could avoid matrix effect; on the other hand, because matrix-matched calibration curve would cost a lot of time and reagents, it was usually used when the matrix effect was enormous (Wang, Ye, Zhu, Wu, & Duan, 2014). In this study, the area ratios changed was around 20% (lowest 0.81 and highest 0.98) in different natamycin concentration both in red and white wines, as previous report , this value did not need to use matrix-matched calibration curve.…”