Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration

  1. Bordiga, Matteo 3
  2. Lorenzo, C. 2
  3. Pardo, F. 1
  4. Salinas, M.R. 2
  5. Travaglia, F. 3
  6. Arlorio, M. 3
  7. Coïsson, J.D. 3
  8. Garde-Cerdán, T. 4
  1. 1 Bodega San Isidro (BSI), Carretera de Murcia s/n, Jumilla, Spain
  2. 2 Universidad de Castilla-La Mancha
    info

    Universidad de Castilla-La Mancha

    Ciudad Real, España

    ROR https://ror.org/05r78ng12

  3. 3 University of Eastern Piedmont Amadeo Avogadro
    info

    University of Eastern Piedmont Amadeo Avogadro

    Vercelli, Italia

    ROR https://ror.org/04387x656

  4. 4 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

Erakutsi afiliazioak +
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2016

Alea: 197

Orrialdeak: 1038-1045

Mota: Artikulua

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DOI: 10.1016/J.FOODCHEM.2015.11.112 SCOPUS: 2-s2.0-84949532105 WoS: WOS:000366987500002 GOOGLE SCHOLAR

Beste argitalpen batzuk: Food Chemistry

Laburpena

The validation of a HPLC-PDA-MS/MS chromatographic method for the quali/quantitative characterization of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine has been described and discussed. Four standards showed a good linearity with high correlation coefficient values (over 0.9989) and LOD and LOQ were 0.001-0.015 mg/L and 0.004-0.045 mg/L, respectively. Furthermore, this study reported how factors such as temperature, alcoholic degree, and amino acids concentration are able to influence the formation of these four alcohols in Monastrell wines. The quantification values of these alcohols has been detected both at the half and end of alcoholic fermentation, and at the end of malolactic fermentation. In relation to interactions between factors, several significant variations emerged (p ≤ 0.001). The impact of amino acids supplementation in Monastrell must it has been demonstrated, mainly in regards to histaminol and tryptophol. © 2015 Elsevier Ltd. All rights reserved.