HPLC/HILIC determination of biogenic amines in wines produced by different winemaking technologies

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F23%3A43923540" target="_blank" >RIV/62156489:43510/23:43923540 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.1556/066.2022.00247" target="_blank" >https://doi.org/10.1556/066.2022.00247</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1556/066.2022.00247" target="_blank" >10.1556/066.2022.00247</a>

Jazyk výsledku

angličtina

Název v původním jazyce

HPLC/HILIC determination of biogenic amines in wines produced by different winemaking technologies

Popis výsledku v původním jazyce

The present study evaluated the effect of winemaking technologies on the concentration of different biogenic amines in Chardonnay wines. Wines produced from sedimented, inoculated must with active dry yeast without malolactic fermentation were compared with wine produced from nonsedimented must spontaneously fermented with malolactic fermentation. Histamine and putrescine concentrations were not significantly different in either variant. The highest concentration of histamine was 0.055 mg L-1, and the highest concentration of putrescine was 1.6 mg L-1 in both variants. Statistically significantly higher values of cadaverine (from 0.06 to 0.07 mg L-1), spermidine (from 0.8 to 1.4 mg L-1), spermine (from 0.15 to 0.25 mg L-1), and isoamylamine (from 0.40 to 0.46 mg L-1) were found in the variant made from nonsedimented must, in which spontaneous malolactic fermentation was performed. The higher concentration of biogenic amines in this variant may be due to the different composition of lactic bacteria during the spontaneous malolactic fermentation. A simplified, unpublished HILIC method of chromatographic separation of biogenic amines without prior deprivation with MS-MS detection was used to determine individual biogenic amines.

Název v anglickém jazyce

HPLC/HILIC determination of biogenic amines in wines produced by different winemaking technologies

Popis výsledku anglicky

The present study evaluated the effect of winemaking technologies on the concentration of different biogenic amines in Chardonnay wines. Wines produced from sedimented, inoculated must with active dry yeast without malolactic fermentation were compared with wine produced from nonsedimented must spontaneously fermented with malolactic fermentation. Histamine and putrescine concentrations were not significantly different in either variant. The highest concentration of histamine was 0.055 mg L-1, and the highest concentration of putrescine was 1.6 mg L-1 in both variants. Statistically significantly higher values of cadaverine (from 0.06 to 0.07 mg L-1), spermidine (from 0.8 to 1.4 mg L-1), spermine (from 0.15 to 0.25 mg L-1), and isoamylamine (from 0.40 to 0.46 mg L-1) were found in the variant made from nonsedimented must, in which spontaneous malolactic fermentation was performed. The higher concentration of biogenic amines in this variant may be due to the different composition of lactic bacteria during the spontaneous malolactic fermentation. A simplified, unpublished HILIC method of chromatographic separation of biogenic amines without prior deprivation with MS-MS detection was used to determine individual biogenic amines.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40500 - Other agricultural sciences

Projekt

<a href="/cs/project/EF19_073%2F0016670" target="_blank" >EF19_073/0016670: Interní grantová schémata Mendelovy univerzity v Brně</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

Acta Alimentaria

ISSN

0139-3006

e-ISSN

1588-2535

Svazek periodika

52

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

HU - Maďarsko

Počet stran výsledku

11

Strana od-do

209-219

Kód UT WoS článku

001023998300005

EID výsledku v databázi Scopus

2-s2.0-85156230573