European Food Research and Technology

, Volume 222, Issue 3–4, pp 420–424 | Cite as

Influence of technological practices on biogenic amine contents in red wines

  • Pedro J. Martín-Álvarez
  • Ángela Marcobal
  • Carmen Polo
  • M. Victoria Moreno-Arribas
Original Paper

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

Wine Biogenic amines Vintage Wine manufacture Technological procedures Amino acids 

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Copyright information

© Springer-Verlag 2005

Authors and Affiliations

  • Pedro J. Martín-Álvarez
    • 1
  • Ángela Marcobal
    • 1
  • Carmen Polo
    • 1
  • M. Victoria Moreno-Arribas
    • 1
  1. 1.Instituto de Fermentaciones Industriales (CSIC)MadridSpain

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