Oenological Processes and Product Qualities in the Elaboration of Sparkling Wines Determine the Biogenic Amine Content

The biogenic amine (BA) content in wines is dependent on the fermentation processes and other oenological practices, as well as on grape quality. These compounds can participate in different cellular functions in humans; however, the intake of high amounts can provoke some toxicological effects. For that reason, controlling the evolution of biogenic amines in wine production processes is of extreme importance. This work aims to assess the occurrence of biogenic amines in sparkling wines and related samples, including musts, base wines, stabilized wines, and three-month and seven-month aged sparkling wines obtained from Pinot Noir and Xarel lo grape varieties. The determination of BA content relies on liquid chromatography with fluorescence detection (HPLC–FLD) with precolumn derivatization of analytes with dansyl chloride. The analysis has shown that putrescine is the most abundant amine in these types of samples. Ethanolamine, tyramine, spermine, and histamine concentrations are also remarkable. Principal component analysis has been applied to try to extract featured information concerning overall patterns dealing with wine production steps and qualities. Interesting conclusions have been drawn on BA formation depending on different factors. BA concentrations are quite low in must but rise, especially after the first alcoholic fermentation. Moreover, BA levels are much lower in the range of products elaborated with grapes of the best qualities while they significantly increase when using grapes of lower qualities. The results obtained pointed out the analytical potential of using BAs to control the quality of wine and its production processes, thus providing valuable information for both wineries and consumers.

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Climate resilience in the United Kingdom wine production sector: CREWS-UK

BIO Web of Conferences ◽

10.1051/bioconf/20191501011 ◽

2019 ◽

Vol 15 ◽

pp. 01011

Author(s):

A. Nesbitt ◽

S. Dorling ◽

R. Jones

Keyword(s):

Climate Change ◽

Growing Season ◽

Pinot Noir ◽

Future Climate Change ◽

Climate Trends ◽

Wine Production ◽

Production Sector ◽

Climate Resilience ◽

South Central ◽

Grape Quality

As cool climate viticulture rapidly expands, the England and Wales wine sector is winning international acclaim, particularly for its sparkling wines, and is attracting significant investment. Supported by warming climate trends during the growing season, wine producers are establishing new vineyards planted predominantly with Pinot Noir and Chardonnay. Grape-friendly weather conditions in 2018 led to a record harvest and may be a sign of good things to come. Long term (100-years) Growing Season Average Temperatures (GSTs) in south-east and south-central England have noticeably increased with 6 of the top 10 warmest growing seasons (April–October), over the last 100 years, occurring since 2005. However, weather and growing season conditions fluctuate markedly from year to year, meaning that yields and grape quality continue to vary significantly. Weather extremes are anticipated to become more frequent under future climate change, further threatening the stability of production. Current uncertainty over future climatic conditions during the growing season and their potential effects on viticulture in the UK exposes both existing producers and potential investors to unquantified risks and opportunities. The CREWS-UK climate resilience research project is generating actionable information on how climate change may affect the wine production sector, to support better decision-making and investment.

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Study of different biogenic amines in wines from two protected designations of origin (PDOs) in Murcia (Spain) multivariate classification

OENO One ◽

10.20870/oeno-one.2011.45.2.1491 ◽

2011 ◽

Vol 45 (2) ◽

pp. 111

Author(s):

Alicia Villalba-Rodríguez ◽

José Ignacio Fernández-Fernández ◽

Adrián Martínez-Cutillas ◽

Rocío Gil-Muñoz

Keyword(s):

Biogenic Amines ◽

Biogenic Amine ◽

Point Of View ◽

Precolumn Derivatization ◽

Se Spain ◽

Amine Content ◽

Production Area ◽

Protected Designations Of Origin ◽

Preliminary Classification

Aims: Biogenic amines were determined in 109 wines from two wineproducing areas (Jumilla and Bullas PDOs) situated in the Murcia region (SE Spain).Methods and Results: Biogenic amines (histamine, ethylamine, tyramine, phenylethylamine, putrescine, tryptamine and cadaverine) were analysed by RP-HPLC with o-phthaldialdehyde precolumn derivatization and fluorescence detection. Histamine and putrescine were the most prevalent amines in Jumilla wines (49 and 48%, respectively), whereas tryptamine and putrescine were the most prevalent ones in Bullas wines (19 and 38%, respectively). Multivariate analyses were used to attempt a preliminary classification of wines according to production area.Conclusion: In general, wines from Jumilla PDO had a higher biogenic amine content than wines from Bullas PDO; however, all of them were safe from the health point of view.Significance and impact of the study: This study demonstrates that the Jumilla and Bullas wines studied are safe to drink and that geographical classification based on biogenic amine profiles is not possible with the analysed samples.

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Amino Acids and Biogenic Amines Evolution during theEstufagemof Fortified Wines

Journal of Chemistry ◽

10.1155/2015/494285 ◽

2015 ◽

Vol 2015 ◽

pp. 1-9 ◽

Cited By ~ 8

Author(s):

Vanda Pereira ◽

Ana C. Pereira ◽

Juan P. Pérez Trujillo ◽

Juan Cacho ◽

José C. Marques

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Biogenic Amines ◽

Biogenic Amine ◽

Iodoacetic Acid ◽

Accelerated Ageing ◽

Heating Process ◽

Precolumn Derivatization ◽

Fortified Wines ◽

The Impact

The current study was focused on the impact of accelerated ageing (heating step) on the amino acid and biogenic amine profiles of fortified wines. In this sense, three Madeira wines from two commonly used grape varieties (one red and the other white) were analysed during the heating, at standard (45°C, 3 months) and overheating (70°C, 1 month) conditions, following a precolumn derivatization procedure using iodoacetic acid,o-phthaldialdehyde, and 2-mercaptoethanol, carried out in the injection loop prior to RP-HPLC-FLD detection. Eighteen amino acids were identified, with arginine being the most abundant. An important decrease of the amino acid levels was detected during the standard heating (up to 30%), enhanced up to 61% by the temperature increase. Cysteine, histidine, and asparagine revealed the greatest decreases at 45°C. Conversely, some amino acids, such as asparagine, slightly increased. Four biogenic amines were identified but always in trace amounts. Finally, it was observed that the accelerated ageing did not favour the biogenic amine development. The results also indicate that the heating process promotes the amino acid transformation into new ageing products.

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Conversion to organic and biodynamic viticultural practices: impact on soil, grapevine development and grape quality

OENO One ◽

10.20870/oeno-one.2019.53.4.2470 ◽

2019 ◽

Vol 53 (4) ◽

Author(s):

Georg Meissner ◽

Miriam Edith Athmann ◽

Jürgen Fritz ◽

Randolf Kauer ◽

Manfred Stoll ◽

...

Keyword(s):

Principal Component Analysis ◽

Soil Quality ◽

Cover Crops ◽

Plant Protection ◽

Principal Component ◽

Component Analysis ◽

Morphological Development ◽

Wine Production ◽

Grape Quality ◽

Grape Yield

Aim: The effects of integrated, organic and biodynamic management on soil quality and the growth and morphological development of Riesling grapevines were assessed during the first 4 years of a long-term field trial in Geisenheim, Germany. The overall aim was to understand the effects of these different viticultural practices on soil quality and plant morphology as the basis for product quality.Methods and results: As indicators of soil quality, earthworm abundance and the activity of selected enzymes were assessed. The vegetative and reproductive development of the grapevines, as well as their susceptibility to fungal diseases in the field, wood and grape composition, and grape yield, were investigated. Individual variables were subjected to analysis of variance. Additionally, all variables were subjected to multivariate principal component analysis. Compared with plots under integrated management, plots under the two biological treatments were characterized by higher soil quality and lower vegetative growth and grape yield, and therefore higher exposure of grapes and lower grape cluster compactness, and, probably as a result of these morphological differences, lower incidence of acetic acid rot. Principal component analysis clearly differentiated the three treatments, and showed that biodynamic management had more pronounced effects than organic management in terms of enhanced soil fertility and reduction of vegetative growth.Conclusions: In the present study, organic and especially biodynamic management resulted in a morphology favouring production of high-quality grapes. The treatments differed in terms of fertilization and plant protection methods as well as choice of cover crops. Therefore, further research is necessary with respect to root growth and the nitrogen and water uptake dynamics of vines and cover crops. The differences between grapes produced under organic and biodynamic management emphasize the need for more research on the mode of action of biodynamic preparations.Significance and impact of the study: In recent years, both winegrowers and consumers have expressed steadily growing interest in organic and especially biodynamic wine production. The present study contributes to a better understanding of the effects on grapevine growth and morphological development of shifting to these methods as a way to increase product quality.

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Changes in the Profile of Free Amino Acids and Biogenic Amines During the Extended Short Ripening of Portuguese Dry-Cured Ham

Food Science and Technology International ◽

10.1177/1082013204047597 ◽

2004 ◽

Vol 10 (5) ◽

pp. 297-304 ◽

Cited By ~ 23

Author(s):

C. M. Alfaia ◽

M. F. Castro ◽

V. A. Reis ◽

J. M. Prates ◽

I. T. de Almeida ◽

...

Keyword(s):

Amino Acids ◽

Biogenic Amines ◽

Biogenic Amine ◽

Free Amino Acids ◽

Free Amino ◽

Reverse Phase Hplc ◽

Reverse Phase ◽

Ripening Process ◽

Toxicological Effects ◽

Dry Cured Ham

Portuguese dry-cured hams were evaluated according to the profile of free amino acids and biogenic amines formation during an extended industrial short ripening process (5-12 months). The highest content of free amino acids was reached on the seventh month of curing. Major increases in content were in lysine, glutamic acid and arginine. The levels of biogenic amines-putrescine, cadaverine, hista-mine, tyramine, spermidine and spermine-analysed by reverse-phase HPLC with UV detection, showed wide fluctuations and variability during the ripening period studied. Spermine and cadaverine tended to be present in larger quantities, whereas histamine and spermidine contents were usually low. Spermine was the only amine detected in all samples analysed. Total biogenic amine contents were significantly higher on the ninth and tenth month of ripening, although the levels seemed to be too low to produce toxicological effects.

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Biogenic Amines in Natural Ciders

Journal of Food Protection ◽

10.4315/0362-028x-69.12.3006 ◽

2006 ◽

Vol 69 (12) ◽

pp. 3006-3012 ◽

Cited By ~ 30

Author(s):

G. GARAI ◽

M. T. DUEÑAS ◽

A. IRASTORZA ◽

P. J. MARTÍN-ÁLVAREZ ◽

M. V. MORENO-ARRIBAS

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Biogenic Amines ◽

High Performance ◽

Meat Products ◽

Physiological Role ◽

Principal Component ◽

Effective Control ◽

Precolumn Derivatization ◽

Commercial Sources

Biogenic amines play an important physiological role in mammals, and high amounts of some exogenous amines in human diet may contribute to a wide variety of toxic effects. These amines are commonly found in many foodstuffs, particularly in fermented products such as cheese, meat products, beer, wine, and ciders. Here, the level of biogenic amines in some natural ciders was examined. Twenty-four samples of cider purchased from commercial sources were analyzed by reverse-phase high-performance liquid chromatography and fluorescence detection after precolumn derivatization with o-phthaldialdehyde. Amine levels were variable, ranging from not detected to 23 mg/liter. The average level of total biogenic amines in ciders was 5.94 ± 8.42 mg/liter. Putrescine, histamine, and tyramine were the prevailing amines being present in 50.0, 37.5, and 33.3% of the ciders studied; very small amounts of ethylamine and phenylethylamine were observed in only one sample. Other cider parameters were analyzed to determine whether they affect the biogenic amine content in ciders, and the results were evaluated by applying cluster analysis and principal component analysis. Ciders that showed lower glycerol contents and higher amounts of 1,3-propanediol had much higher levels of histamine, tyramine, and putrescine, suggesting a high activity of lactic acid bacteria during cider making and thus the need for effective control of lactic acid bacteria.

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Biogenic Amines in Alcohol-Free Beverages

Beverages ◽

10.3390/beverages6010017 ◽

2020 ◽

Vol 6 (1) ◽

pp. 17

Author(s):

Giuliana Vinci ◽

Lucia Maddaloni

Keyword(s):

Biogenic Amines ◽

Biogenic Amine ◽

Raw Materials ◽

Food Poisoning ◽

Alcoholic Beverages ◽

Toxicological Effects ◽

The Matrix ◽

Food Quality And Safety ◽

Excessive Intake ◽

Living Organisms

Biogenic amines are ubiquitous bioactive compounds that are synthesized by living organisms and perform essential functions for their metabolism. In the human diet, their excessive intake can cause food poisoning. In food, especially in alcohol-free beverages, biogenic amines can be synthesized by enzymes, naturally present in raw materials, or by microorganisms, which may be naturally present in the matrix or be added during beverage transformation processes. For this reason, in alcohol-free beverages, biogenic amine amount can be considered, above a certain level, as undesired microorganism activity. Therefore, it is important to evaluate the biogenic amine profile of non-alcoholic beverages in order to monitor food quality and safety. Moreover, biogenic amines can be taken into account by industries in order to monitor production processes and products. This review article provides an overview on the biogenic amine profile of alcohol-free beverages (plant milk, nervine drinks, soft drinks, and fruit juices). Furthermore, the clinical and toxicological effects, the biogenic amines legislation, and biogenic amine synthesis have been evaluated in non-alcoholic beverages.

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Detection of Biogenic Amine Producer Bacteria in a Typical Italian Goat Cheese

Journal of Food Protection ◽

10.4315/0362-028x-71.1.205 ◽

2008 ◽

Vol 71 (1) ◽

pp. 205-209 ◽

Cited By ~ 36

Author(s):

SILVIA BONETTA ◽

SARA BONETTA ◽

ELISABETTA CARRARO ◽

JEAN DANIEL COÏSSON ◽

FABIANO TRAVAGLIA ◽

...

Keyword(s):

Biogenic Amines ◽

Enterococcus Faecalis ◽

Biogenic Amine ◽

Pediococcus Acidilactici ◽

Bacterial Strains ◽

Goat Cheese ◽

Low Concentrations ◽

Amine Content ◽

High Concentrations ◽

Almost All

The aim of this study was to research decarboxylating bacterial strains and biogenic amine content in a typical Italian goat cheese (Robiola di Roccaverano). The study was performed on fresh and ripened samples of goat cheese manufactured from industrial and artisanal producers. Sixty-seven bacterial strains isolated showed decarboxylating activity, and Enterococcus faecalis was the most widespread decarboxylating species in all artisanal and industrial products. Pediococcus acidilactici and Enterococcus malodoratus were also identified as biogenic amine producers in Robiola di Roccaverano cheese. All the E. faecalis strains isolated in this study were able to decarboxylate tyrosine. Tyramine was the most abundant biogenic amine in cheese samples, while histamine was the most widespread. High amounts of these two biogenic amines were found in ripened samples (up to 2,067 mg/kg for tyramine and 1,786 mg/kg for histamine), whereas 2-phenylethylamine and tryptamine were present in almost all ripened cheeses at low concentrations. The detection of strains producing biogenic amines and the high concentrations of tyramine and histamine found in ripened Robiola di Roccaverano could represent a potential risk to the consumer.

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Biogenic Amines in Plant-Origin Foods: Are They Frequently Underestimated in Low-Histamine Diets?

Foods ◽

10.3390/foods7120205 ◽

2018 ◽

Vol 7 (12) ◽

pp. 205 ◽

Cited By ~ 18

Author(s):

Sònia Sánchez-Pérez ◽

Oriol Comas-Basté ◽

Judit Rabell-González ◽

M. Veciana-Nogués ◽

M. Latorre-Moratalla ◽

...

Keyword(s):

Biogenic Amines ◽

Biogenic Amine ◽

Plasma Levels ◽

Diamine Oxidase ◽

Great Variability ◽

Plant Origin ◽

Lower Affinity ◽

Origin And Evolution ◽

Histamine Intolerance ◽

Existing Data

Low-histamine diets are currently used to reduce symptoms of histamine intolerance, a disorder in histamine homeostasis that increases plasma levels, mainly due to reduced diamine-oxidase (DAO) activity. These diets exclude foods, many of them of plant origin, which patients associate with the onset of the symptomatology. This study aimed to review the existing data on histamine and other biogenic amine contents in nonfermented plant-origin foods, as well as on their origin and evolution during the storage or culinary process. The only plant-origin products with significant levels of histamine were eggplant, spinach, tomato, and avocado, each showing a great variability in content. Putrescine has been found in practically all plant-origin foods, probably due to its physiological origin. The high contents of putrescine in certain products could also be related to the triggering of the symptomatology by enzymatic competition with histamine. Additionally, high spermidine contents found in some foods should also be taken into account in these diets, because it can also be metabolized by DAO, albeit with a lower affinity. It is recommended to consume plant-origin foods that are boiled or are of maximum freshness to reduce biogenic amine intake.

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Biogenic Amine Index for Freshness Evaluation in Iced Mediterranean Hake (Merluccius merluccius)

Journal of Food Protection ◽

10.4315/0362-028x-68.11.2433 ◽

2005 ◽

Vol 68 (11) ◽

pp. 2433-2438 ◽

Cited By ~ 31

Author(s):

S. BAIXAS-NOGUERAS ◽

S. BOVER-CID ◽

M. T. VECIANA-NOGUÉS ◽

A. MARINÉ-FONT ◽

M. C. VIDAL-CAROU

Keyword(s):

Biogenic Amines ◽

Biogenic Amine ◽

Sensory Analysis ◽

Pelagic Fish ◽

Point Of View ◽

Ice Storage ◽

Complementary Information ◽

Merluccius Merluccius ◽

Sensory Data ◽

Chilling Temperatures

Biogenic amine accumulation was studied during the ice storage of Mediterranean hake. Sensory analysis and counts of Shewanella, Pseudomonas, enterobacteria, psychrotrophic, and mesophilic bacteria provided complementary information on hake spoilage. Putrescine and cadaverine were the main amines accumulated, whereas histamine and tyramine were minor amines but had qualitative interest from the hygienic point of view. Although all biogenic amines were less abundant than in pelagic fish, they may also be used as indicators of freshness and/or spoilage in hake. Cadaverine was the amine best correlated with Shewanella, which was the specific spoilage organism. Therefore, cadaverine may be regarded as the specific spoilage biogenic amine for hake stored at chilling temperatures. However, the biogenic amine index, which considers cadaverine, putrescine, histamine, and tyramine, has several advantages as an indicator of hake quality. Taking into account sensory data, an acceptability limit of the biogenic amine index could be established in 15 to 20 μg/g.

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