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The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine.
Food Res Int 2017; 99(Pt 1):328-335FR

Abstract

The aim was to study how factors such as temperature, alcoholic degree, and amino acids supplementation are able to influence the content of tyramine, histamine, 2-phenylethylamine, tryptamine and their precursor amino acids in winemaking process. Biogenic amines and amino acids were quantified at the beginning, middle and end of alcoholic fermentation, and at the end of malolactic fermentation. In general, samples produced with amino acid supplementation did not show the highest concentrations of biogenic amines, except for histamine, which content increased with the addition of the four amino acids. The synthesis of tyramine was mainly affected by the temperature and alcoholic degree, the formation of phenylethylamine was largely influenced by alcoholic degree, and tryptamine synthesis principally depended on temperature. Interestingly, there was interaction between these three factors for the biogenic amines studied. In conclusion, winemaking conditions should be established depending on the biogenic amine which synthesis is required to be controlled.

Authors+Show Affiliations

Cátedra de Química Agrícola. E.T.S.I. Agrónomos y Montes. Universidad de Castilla-La Mancha. Avda. de España s/n, 02071 Albacete, Spain.Dipartimento di Scienze del Farmaco. Università degli Studi del Piemonte Orientale "A. Avogadro". Largo Donegani 2, 28100 Novara, Italy. Electronic address: matteo.bordiga@uniupo.it.Instituto de Ciencias de la Vid y del Vino (CSIC-CAR-UR). Carretera de Burgos Km. 6, 26007 Logroño, Spain.Dipartimento di Scienze del Farmaco. Università degli Studi del Piemonte Orientale "A. Avogadro". Largo Donegani 2, 28100 Novara, Italy.Dipartimento di Scienze del Farmaco. Università degli Studi del Piemonte Orientale "A. Avogadro". Largo Donegani 2, 28100 Novara, Italy.Cátedra de Química Agrícola. E.T.S.I. Agrónomos y Montes. Universidad de Castilla-La Mancha. Avda. de España s/n, 02071 Albacete, Spain. Electronic address: rosario.salinas@uclm.es.Dipartimento di Scienze del Farmaco. Università degli Studi del Piemonte Orientale "A. Avogadro". Largo Donegani 2, 28100 Novara, Italy.Instituto de Ciencias de la Vid y del Vino (CSIC-CAR-UR). Carretera de Burgos Km. 6, 26007 Logroño, Spain. Electronic address: teresa.garde@icvv.es.

Pub Type(s)

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

Language

eng

PubMed ID

28784490

Citation

Lorenzo, C, et al. "The Impacts of Temperature, Alcoholic Degree and Amino Acids Content On Biogenic Amines and Their Precursor Amino Acids Content in Red Wine." Food Research International (Ottawa, Ont.), vol. 99, no. Pt 1, 2017, pp. 328-335.
Lorenzo C, Bordiga M, Pérez-Álvarez EP, et al. The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine. Food Res Int. 2017;99(Pt 1):328-335.
Lorenzo, C., Bordiga, M., Pérez-Álvarez, E. P., Travaglia, F., Arlorio, M., Salinas, M. R., ... Garde-Cerdán, T. (2017). The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine. Food Research International (Ottawa, Ont.), 99(Pt 1), pp. 328-335. doi:10.1016/j.foodres.2017.05.016.
Lorenzo C, et al. The Impacts of Temperature, Alcoholic Degree and Amino Acids Content On Biogenic Amines and Their Precursor Amino Acids Content in Red Wine. Food Res Int. 2017;99(Pt 1):328-335. PubMed PMID: 28784490.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine. AU - Lorenzo,C, AU - Bordiga,M, AU - Pérez-Álvarez,E P, AU - Travaglia,F, AU - Arlorio,M, AU - Salinas,M R, AU - Coïsson,J D, AU - Garde-Cerdán,T, Y1 - 2017/05/22/ PY - 2017/02/26/received PY - 2017/04/29/revised PY - 2017/05/20/accepted PY - 2017/8/9/entrez PY - 2017/8/9/pubmed PY - 2019/6/14/medline KW - Alcoholic degree KW - Amino acids KW - Biogenic amines KW - Grape KW - Red wine KW - Temperature SP - 328 EP - 335 JF - Food research international (Ottawa, Ont.) JO - Food Res. Int. VL - 99 IS - Pt 1 N2 - The aim was to study how factors such as temperature, alcoholic degree, and amino acids supplementation are able to influence the content of tyramine, histamine, 2-phenylethylamine, tryptamine and their precursor amino acids in winemaking process. Biogenic amines and amino acids were quantified at the beginning, middle and end of alcoholic fermentation, and at the end of malolactic fermentation. In general, samples produced with amino acid supplementation did not show the highest concentrations of biogenic amines, except for histamine, which content increased with the addition of the four amino acids. The synthesis of tyramine was mainly affected by the temperature and alcoholic degree, the formation of phenylethylamine was largely influenced by alcoholic degree, and tryptamine synthesis principally depended on temperature. Interestingly, there was interaction between these three factors for the biogenic amines studied. In conclusion, winemaking conditions should be established depending on the biogenic amine which synthesis is required to be controlled. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/28784490/The_impacts_of_temperature_alcoholic_degree_and_amino_acids_content_on_biogenic_amines_and_their_precursor_amino_acids_content_in_red_wine_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(17)30217-X DB - PRIME DP - Unbound Medicine ER -