Abstract
Biogenic amines (BAs) are detrimental to health and originate in foods mainly from decarboxylation of the corresponding amino acid by the activity of exogenous enzymes released by various microorganisms. BAs can be generated at different stages of the wine production. Some of them are formed in the vineyard and are normal constituents of grapes with amounts varying with variety, soil type and composition, fertilization and climatic conditions during growth and degree of maturation. BAs can be also formed by the yeasts during the alcoholic fermentation (AF), as well as by the action of bacteria involved in the malolactic fermentation (MLF). As aminogenesis is a complex and multifactorial phenomenon, the studies carried out to identify the main vinification stage of BAs production yielded contradictory results. In particular, there is not a general consensus yet on which fermentation supports mostly the accumulation of BAs in wine. In this context, the aim of the present paper deals with the most recent results related with the influence of alcoholic and malolactic fermentation parameters on BAs-producer microorganism in wine.
Highlights
Biogenic amines (BAs) are nitrogenous compounds that, if ingested at high concentrations, can represent an health hazard for humans
The decarboxylation process can be related to the activity of decarboxylase enzymes, present both in spoilage and in other microorganisms [1,2]
The aim of the proposed paper deals with the most recent results related with the influence of alcoholic fermentation (AF) and malolactic fermentation (MLF) on the concentration of BAs in wine
Summary
BAs are nitrogenous compounds that, if ingested at high concentrations, can represent an health hazard for humans They can be formed in foods by the activity of exogenous enzymes released by several microorganisms able to decarboxylate the precursor amino acid and by transamination of aldehydes and ketones. It is necessary to fulfill the conditions supporting the growth of decarboxylase positive microorganisms or the activity and/or the relevant decarboxylase enzymes [21,22] It follows that, the evolution and presence of BAs in wines, both qualitative and quantitative, is a complex and multifactorial phenomenon still not well defined as it depends on many different related aspects (agronomic, microbiological, technological, hygienic, storage, etc.). The aim of the proposed paper deals with the most recent results related with the influence of AF and MLF on the concentration of BAs in wine
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