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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2025

Kód důvěrnosti údajů

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

Název periodika

Fermentation

ISSN

2311-5637

e-ISSN

2311-5637

Svazek periodika

11

Číslo periodika v rámci svazku

12

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

19

Strana od-do

687

Kód UT WoS článku

001648614900001

EID výsledku v databázi Scopus

2-s2.0-105025919154