The Influence of Winemaking Processes on the Formation of Biogenic Amines in Wine

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F25%3A43928121" target="_blank" >RIV/62156489:43510/25:43928121 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.3390/fermentation11120687" target="_blank" >https://doi.org/10.3390/fermentation11120687</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/fermentation11120687" target="_blank" >10.3390/fermentation11120687</a>

Result language

angličtina

Original language name

The Influence of Winemaking Processes on the Formation of Biogenic Amines in Wine

Original language description

This study investigated the influence of different winemaking processes, particularly fermentation type and must clarification, on the formation of biogenic amines (BA) in Sauvignon wine. The experiment investigated seven methods of vinification combining spontaneous and controlled alcoholic and malolactic fermentation. The concentrations of six biogenic amines (histamine, tyramine, tryptamine, phenylethylamine, putrescine, and cadaverine) were determined using a HILIC-LC-MS/MS. Statistical evaluation confirmed the significant effect of alcoholic and malolactic fermentation, maturation stage, and must processing on the overall amine profile of the wine (p &lt; 0.001). The total BA content in all the variants was low and well below values considered to pose a health risk. Histamine and tryptamine were only detected in trace amounts (&lt;0.1 mg/L), whereas putrescine and tyramine exhibited the greatest variability. Higher concentrations were recorded in variants that underwent malolactic fermentation, particularly in combination with clarified must. In contrast, whole-mash fermentation produced the lowest BA concentrations, possibly due to factors associated with extended skin and seed contact. These findings indicate that the choice of fermentation strategy significantly affects the formation of biogenic amines in wine.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Fermentation

ISSN

2311-5637

e-ISSN

2311-5637

Volume of the periodical

11

Issue of the periodical within the volume

12

Country of publishing house

CH - SWITZERLAND

Number of pages

19

Pages from-to

687

UT code for WoS article

001648614900001

EID of the result in the Scopus database

2-s2.0-105025919154