NMR study of histidine metabolism during alcoholic and malolactic fermentations of wine and their influence on histamine production

  1. López-Rituerto, E. 1
  2. Avenoza, A. 1
  3. Busto, J.H. 1
  4. Peregrina, J.M. 1
  1. 1 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

Journal:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Year of publication: 2013

Volume: 61

Issue: 39

Pages: 9464-9469

Type: Article

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DOI: 10.1021/JF402489G SCOPUS: 2-s2.0-84893008273 WoS: WOS:000326300300023 GOOGLE SCHOLAR

More publications in: Journal of Agricultural and Food Chemistry

Abstract

The metabolic pathways of amino acids play a crucial role in the organoleptic and hygienic quality in wines. In particular, histidine is one of the most studied amino acids of wines due to histamine toxicity in humans, a biogenic amine derived from histidine by enzymatic decarboxylation. The development of new tools to increase knowledge on metabolism that produces histamine in wine is critical. This study investigated by using nuclear magnetic resonance (NMR) spectroscopy the transformation of histidine into histaminol and histamine during alcoholic and malolactic fermentations. The transformations of histidine into histaminol during alcoholic fermentation and into histamine during malolactic fermentation were observed. This paper highlights the importance of selecting lactic acid bacteria for malolactic fermentation to avoid the production of biogenic amines such as histamine. © 2013 American Chemical Society.