engleski

Determination of potential factors for occurrence of biogenic amines in wine

Biogenic amines are organic bases alifatic, aromatic or heterocyclic. In wine they are created by yeasts during fermentation, by lactic acid bacteria during malolactic fermentation and during maturation of wine. Biogenic amines are produced by enzymatic decarboxylation of amino acids. The most common amines in wine are cadaverine, putrescine, histamine and tyramine accordingly determined by the following amino acids: ornithine, lysine, histidine and tyrosine. Potential factors that influence the occurrence of amines in wine are as follows: pH, SO2, the presence of precursor amino acids, presence of decarboxylase-positive microorganisms, length of fermentation phase, spontaneous malolactic fermentation, the turbidity of wine ripening. We analyzed twenty wines from Croatian territory, and we were determined: biogenic amines (putrescine, cadaverine, histamine and tyramine), organic acids (tartaric, acetic, malic, lactic and citric), pH and total SO2. All analytes were determined by high performance liquid chromatography. The aim of the analysis was to examine the impact of these factors on the occurrence of biogenic amines in wine.

wine ; biogenic amines ; amino acids

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