Influence of technological practices on biogenic amine contents in red wines

详细信息    查看全文

• 作者：Pedro J. Martín-álvarez ; ángela Marcobal ; Carmen Polo and M. Victoria Moreno-Arribas
• 关键词：Wine ; Biogenic amines ; Vintage ; Wine manufacture ; Technological procedures ; Amino acids
• 刊名：European Food Research and Technology
• 出版年：2006
• 出版时间：February 2006
• 年：2006
• 卷：222
• 期：3-4
• 页码：420-424
• 全文大小：190 KB
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Analytical Chemistry
  Biotechnology
  Agriculture
  Forestry
  
• 出版者：Springer Berlin / Heidelberg
• ISSN：1438-2385

文摘

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.