Tags

Type your tag names separated by a space and hit enter

Chemometric analysis for the detection of biogenic amines in Chilean Cabernet Sauvignon wines: a comparative study between organic and nonorganic production.
J Food Sci. 2012 Aug; 77(8):T143-50.JF

Abstract

In this work, the presence of biogenic amines (BAs) was correlated with the type of wine grape culture (traditional or organic) and their concentration in the different stages of winemaking (must, alcoholic fermentation [AF] and malolactic fermentation [MLF]). The formation of BA occurred mainly during MLF in which the percentages for putrescine, cadaverine, phenylethylamine, histamine, and tyramine were 100%, 70%, 13%, 61%, and 44% for the wines produced with traditional grapes and 100%, 94%, 25%, 88%, and 13% for the wines produced with organic grapes, respectively. In general, these latter wines exhibited a lower concentration of total amines. The principal component analysis and partial least-square discriminate analysis indicated that the generation of BA has a certain behavioral pattern in the wines analyzed, which is associated with the different stages of wine production and with the type of culture (traditional or organic) used in the wine grapes.

PRACTICAL APPLICATION

Chemometrics tools can be useful as a method of characterization and classification in a global overview of the process variables involved in the development of toxic chemicals in foods, such as the production of BA in wine.

Authors+Show Affiliations

Center for Research in Science and Food Technology, University de Santiago de Chile, Santiago, Chile. lina.yanez@usach.clNo affiliation info availableNo 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

22809090

Citation

Yañez, L, et al. "Chemometric Analysis for the Detection of Biogenic Amines in Chilean Cabernet Sauvignon Wines: a Comparative Study Between Organic and Nonorganic Production." Journal of Food Science, vol. 77, no. 8, 2012, pp. T143-50.
Yañez L, Saavedra J, Martínez C, et al. Chemometric analysis for the detection of biogenic amines in Chilean Cabernet Sauvignon wines: a comparative study between organic and nonorganic production. J Food Sci. 2012;77(8):T143-50.
Yañez, L., Saavedra, J., Martínez, C., Córdova, A., & Ganga, M. A. (2012). Chemometric analysis for the detection of biogenic amines in Chilean Cabernet Sauvignon wines: a comparative study between organic and nonorganic production. Journal of Food Science, 77(8), T143-50. https://doi.org/10.1111/j.1750-3841.2012.02796.x
Yañez L, et al. Chemometric Analysis for the Detection of Biogenic Amines in Chilean Cabernet Sauvignon Wines: a Comparative Study Between Organic and Nonorganic Production. J Food Sci. 2012;77(8):T143-50. PubMed PMID: 22809090.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemometric analysis for the detection of biogenic amines in Chilean Cabernet Sauvignon wines: a comparative study between organic and nonorganic production. AU - Yañez,L, AU - Saavedra,J, AU - Martínez,C, AU - Córdova,A, AU - Ganga,M A, Y1 - 2012/07/18/ PY - 2012/7/20/entrez PY - 2012/7/20/pubmed PY - 2012/12/12/medline SP - T143 EP - 50 JF - Journal of food science JO - J. Food Sci. VL - 77 IS - 8 N2 - UNLABELLED: In this work, the presence of biogenic amines (BAs) was correlated with the type of wine grape culture (traditional or organic) and their concentration in the different stages of winemaking (must, alcoholic fermentation [AF] and malolactic fermentation [MLF]). The formation of BA occurred mainly during MLF in which the percentages for putrescine, cadaverine, phenylethylamine, histamine, and tyramine were 100%, 70%, 13%, 61%, and 44% for the wines produced with traditional grapes and 100%, 94%, 25%, 88%, and 13% for the wines produced with organic grapes, respectively. In general, these latter wines exhibited a lower concentration of total amines. The principal component analysis and partial least-square discriminate analysis indicated that the generation of BA has a certain behavioral pattern in the wines analyzed, which is associated with the different stages of wine production and with the type of culture (traditional or organic) used in the wine grapes. PRACTICAL APPLICATION: Chemometrics tools can be useful as a method of characterization and classification in a global overview of the process variables involved in the development of toxic chemicals in foods, such as the production of BA in wine. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/22809090/Chemometric_analysis_for_the_detection_of_biogenic_amines_in_Chilean_Cabernet_Sauvignon_wines:_a_comparative_study_between_organic_and_nonorganic_production_ L2 - https://doi.org/10.1111/j.1750-3841.2012.02796.x DB - PRIME DP - Unbound Medicine ER -