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Biogenic amines in wines from three Spanish regions.
J Agric Food Chem 2005; 53(4):1119-24JA

Abstract

One hundred and sixty-three wines from La Rioja, Utiel-Requena, and Tarragona were analyzed to determine if there were any differences in the concentrations of six biogenic amines that are found in these three regions. The influence of grape variety, type of vinification, wine pH, malolactic fermentation, and storage in bottle on biogenic amine concentrations was studied. Results show important differences in putrescine and histamine concentrations among regions, varieties of grape, and type of wine; differences were less appreciable for the remaining biogenic amines studied. Low pH prevented biogenic amine formation. Malolactic fermentation and short storage periods in bottle (3-6 months) showed increases in histamine concentration, whereas longer periods of storage led to a general decrease in histamine. Several strains of lactic acid bacteria were isolated in this work, and their ability to form biogenic amines was assayed in synthetic media, grape must, and wine. Grape varieties, different types of winemaking, pH, and lactic acid bacteria may be responsible for the differences observed in the biogenic amine concentrations of the wines analyzed.

Authors+Show Affiliations

ENOLAB, Laboratori de Microbiologia Enologica, Departament de Microbiologia i Ecologia, Facultat de Biologia, Universitat de València, c/ Dr. Moliner 50, E-46100 Burjassot, València, Spain.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15713028

Citation

Landete, José M., et al. "Biogenic Amines in Wines From Three Spanish Regions." Journal of Agricultural and Food Chemistry, vol. 53, no. 4, 2005, pp. 1119-24.
Landete JM, Ferrer S, Polo L, et al. Biogenic amines in wines from three Spanish regions. J Agric Food Chem. 2005;53(4):1119-24.
Landete, J. M., Ferrer, S., Polo, L., & Pardo, I. (2005). Biogenic amines in wines from three Spanish regions. Journal of Agricultural and Food Chemistry, 53(4), pp. 1119-24.
Landete JM, et al. Biogenic Amines in Wines From Three Spanish Regions. J Agric Food Chem. 2005 Feb 23;53(4):1119-24. PubMed PMID: 15713028.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Biogenic amines in wines from three Spanish regions. AU - Landete,José M, AU - Ferrer,Sergi, AU - Polo,Lucía, AU - Pardo,Isabel, PY - 2005/2/17/pubmed PY - 2005/3/31/medline PY - 2005/2/17/entrez SP - 1119 EP - 24 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 53 IS - 4 N2 - One hundred and sixty-three wines from La Rioja, Utiel-Requena, and Tarragona were analyzed to determine if there were any differences in the concentrations of six biogenic amines that are found in these three regions. The influence of grape variety, type of vinification, wine pH, malolactic fermentation, and storage in bottle on biogenic amine concentrations was studied. Results show important differences in putrescine and histamine concentrations among regions, varieties of grape, and type of wine; differences were less appreciable for the remaining biogenic amines studied. Low pH prevented biogenic amine formation. Malolactic fermentation and short storage periods in bottle (3-6 months) showed increases in histamine concentration, whereas longer periods of storage led to a general decrease in histamine. Several strains of lactic acid bacteria were isolated in this work, and their ability to form biogenic amines was assayed in synthetic media, grape must, and wine. Grape varieties, different types of winemaking, pH, and lactic acid bacteria may be responsible for the differences observed in the biogenic amine concentrations of the wines analyzed. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15713028/Biogenic_amines_in_wines_from_three_Spanish_regions_ L2 - https://dx.doi.org/10.1021/jf049340k DB - PRIME DP - Unbound Medicine ER -