Naslov
Influence of bottles temperature storage on the concentration of biogenic amines in wine

Autori
Kosić, Urška ; Kovačević Ganić, Karin ; Ćurko, Natka ; Gracin, Leo

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts of 7th International Congress of Food Technologists, Biotechnologists and Nutritionists / Medić, Helga - , 2011, Xx-xx

ISBN
978-953-99725-3-8

Skup
7th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 20.09.2011. - 23.09.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Biogenic amines ; bottle storage ; storage temperature ; Teran

Sažetak
Introduction. Biogenic amines in wine can originate from plant itself or be produced during the fermentation processes, aging and storage. Wine storage temperature has an influence on the quality of the product since the reactions which take place in bottled wine intensify with an increase in temperature. Methodology. The aim of the present work was to study the evolution of the biogenic amines during the storage of wines in bottle at different temperatures. Teran (Vitis vinifera cv) wine from Istria region was kept at constant controlled temperature of 15 and 25 °C during 180 days and samples were periodically withdrawn to study the evolution of amines. Biogenic amines were quantified using a reversed-phase high performance liquid chromatography (HPLC) with florescence detection after pre-column derivatization with o-phthalaldehyde (OPA). Results and discussion. The formation and degradation of amines was mainly produced during first 60 days of wine storage for all the temperatures under the study. Putrescine and tryptamine were the most prevalent amines, followed by histamine, cadaverine and tyramine. Putrescine and tryptamine were formed during the first 60 days of bottled wine storage in a similar way at all temperature under the study. For the storage period of 180 days at 25 °C concentration of histamine in wine was significantly higher then that of wine stored at temperature of 15 °C. Cadaverine maintained a stable concentration after 180 days of wine storage. The concentration of tyramine was constantly diminished after 60 days of storage. Spermine disappeared from the medium during wine storage at all the temperatures under the study. Conclusion. The results showed that wine storage temperature had only a slight effect on the concentration of amines. Only the concentration of histamine was significantly different and increased during the six months of storage in bottles.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA