English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/44869
Share/Impact:
Statistics
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

Formation of biogenic amines throughout the industrial manufacture of red wine

AuthorsMarcobal, Ángela; Martín-Álvarez, Pedro J. ; Polo, María Carmen; Muñoz, Rosario ; Moreno-Arribas, M. Victoria
KeywordsAgeing
Amines
Red Wines
Biogenic Amines
SO2
Sulfur Dioxide
Issue Date2006
PublisherInternational Association for Food Protection
CitationJournal of Food Protection 69(2): 397–404 (2006)
AbstractChanges in levels of biogenic amines (histamine, methylamine, ethylamine, tyramine, phenylethylamine, putrescine and cadaverine) were monitored during the industrial manufacture of 55 batches of red wine. The origin of these amines in relation to must, alcoholic fermentation, malolactic fermentation, SO2 addition and wine ageing and the interactions between amines and their corresponding amino acids and pH were statistically evaluated. Results show that some amines were produced in the grape or the musts (e.g., putrescine, cadaverine and phenylethylamine) or were formed by yeast during alcoholic fermentation (e.g., ethylamine and phenylethylamine), although only very low concn. were reached in these stages (<3 mg/l). Malolactic fermentation was the main mechanism of biogenic amine formation, especially of histamine, tyramine and putrescine. During this stage, the increase in the concn. of these amines was accompanied by a significant decline in those of their amino acid precursors. Significant correlations between biogenic amine formation and the disappearance of their corresponding amino acids were found, which clearly supports the hypothesis that malolactic bacteria are responsible for accumulation of these amines in wines. No increase in the concn. of biogenic amines occurred after SO2 addition and during ageing, indicating that SO2 prevents amine formation in subsequent stages
URIhttp://hdl.handle.net/10261/44869
ISSN0362-028X
Appears in Collections:(IFI) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.