European Food Research and Technology

, Volume 222, Issue 3, pp 420–424

Influence of technological practices on biogenic amine contents in red wines

Authors

  • Pedro J. Martín-Álvarez
    • Instituto de Fermentaciones Industriales (CSIC)
  • Ángela Marcobal
    • Instituto de Fermentaciones Industriales (CSIC)
  • Carmen Polo
    • Instituto de Fermentaciones Industriales (CSIC)
    • Instituto de Fermentaciones Industriales (CSIC)
Original Paper

DOI: 10.1007/s00217-005-0142-7

Cite this article as:
Martín-Álvarez, P.J., Marcobal, Á., Polo, C. et al. Eur Food Res Technol (2006) 222: 420. doi:10.1007/s00217-005-0142-7

Abstract

To investigate the enological factors associated with biogenic amine content in wines, 224 samples of red wine were industrially manufactured. Differences in the amines and corresponding precursor amino acids of these wines due to their producing cellar and vintage were examined. The main effects of some technological procedures in the biogenic amine content of these wines was also described using multifactor analysis of variance. The results of the study indicate that vintage can clearly influence the amine contents of wines. It was also noticed that some enological practices widely used to enhance wine quality, such as the ageing of wine on lees and, mainly, longer grape skin maceration, strongly increased biogenic amine concentration. However, the addition of pectolytic enzymes did not favour the accumulation of any biogenic amine. With this study, it was also possible to conclude that the inoculation of wine with commercial malolactic starters minimises the levels of biogenic amines.

Keywords

WineBiogenic aminesVintageWine manufactureTechnological proceduresAmino acids

Copyright information

© Springer-Verlag 2005