The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine

  1. Lorenzo, C. 1
  2. Bordiga, M. 2
  3. Pérez-Álvarez, E.P. 3
  4. Travaglia, F. 2
  5. Arlorio, M. 2
  6. Salinas, M.R. 1
  7. Coïsson, J.D. 2
  8. Garde-Cerdán, T. 3
  1. 1 Universidad de Castilla-La Mancha
    info

    Universidad de Castilla-La Mancha

    Ciudad Real, España

    ROR https://ror.org/05r78ng12

  2. 2 University of Eastern Piedmont Amadeo Avogadro
    info

    University of Eastern Piedmont Amadeo Avogadro

    Vercelli, Italia

    ROR https://ror.org/04387x656

  3. 3 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

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Revista:
Food Research International

ISSN: 0963-9969

Año de publicación: 2017

Volumen: 99

Páginas: 328-335

Tipo: Artículo

DOI: 10.1016/J.FOODRES.2017.05.016 SCOPUS: 2-s2.0-85020061806 GOOGLE SCHOLAR

Otras publicaciones en: Food Research International

Resumen

The aim was to study how factors such as temperature, alcoholic degree, and amino acids supplementation are able to influence the content of tyramine, histamine, 2-phenylethylamine, tryptamine and their precursor amino acids in winemaking process. Biogenic amines and amino acids were quantified at the beginning, middle and end of alcoholic fermentation, and at the end of malolactic fermentation. In general, samples produced with amino acid supplementation did not show the highest concentrations of biogenic amines, except for histamine, which content increased with the addition of the four amino acids. The synthesis of tyramine was mainly affected by the temperature and alcoholic degree, the formation of phenylethylamine was largely influenced by alcoholic degree, and tryptamine synthesis principally depended on temperature. Interestingly, there was interaction between these three factors for the biogenic amines studied. In conclusion, winemaking conditions should be established depending on the biogenic amine which synthesis is required to be controlled. © 2017 Elsevier Ltd