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Biogenic amine synthesis in high quality Tempranillo wines. Relationship with lactic acid bacteria and vinification conditions

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Abstract

Due to toxicological and economical concerns, there is considerable interest in establishing which enological practices promote biogenic amine accumulation in wines. Effects of SO2 and lysozyme, malolactic fermentation (MLF) management and ageing have been studied. The type of bacteria performing MLF and ageing proved to be the main factors influencing biogenic amine content of wine, specifically Tempranillo from Somontano appellation (Huesca, Spain), produced at an industrial scale. Sulphur dioxide and lysozyme, at the doses used, were not sufficient to reduce lactic acid bacteria populations. Treatments to inhibit MLF were not able to prevent histamine production. No relationship was found between the type of vessel in which MLF took place and subsequent biogenic amine content.

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Acknowledgement

This work was founded by the Spanish MYCT. INIA project VIN03-014-C3

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Authors and Affiliations

  1. ENOLAB, Laboratory of Wine Microbiology, Department of Microbiology and Ecology, Faculty of Biology, University of Valencia, Valencia, Spain

    Lucía Polo, Sergi Ferrer & Isabel Pardo

  2. Laboratory for Flavour Analysis and Enology, Department of Analytical Chemistry, School of Sciences, University of Zaragoza, 50009, Zaragoza, Spain

    Almudena Peña-Gallego & Purificación Hernández-Orte

  3. Dpt. Microbiologia i Ecologia. Fac. Ciencies Biologiques, Edifici d’Investigación Jeroni Muñoz dptx, 3.73. Avda. Vicent Andrés Estellés s. n., 46100, Burjassot, Valencia, Spain

    Isabel Pardo

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  1. Lucía Polo
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  2. Sergi Ferrer
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  3. Almudena Peña-Gallego
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  4. Purificación Hernández-Orte
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  5. Isabel Pardo
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Correspondence to Isabel Pardo.

Additional information

This paper is part of the special issue "Wine microbiology and safety: from the vineyard to the bottle (Microsafetywine), 19-20 November, 2009, Martina Franca (Italy).

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Polo, L., Ferrer, S., Peña-Gallego, A. et al. Biogenic amine synthesis in high quality Tempranillo wines. Relationship with lactic acid bacteria and vinification conditions. Ann Microbiol 61, 191–198 (2011). https://doi.org/10.1007/s13213-010-0108-2

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  • DOI: https://doi.org/10.1007/s13213-010-0108-2

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