Abstract
The production of wines with low biogenic amine (BA) concentrations is a current concern in the wine sector, and strategies to avoid the formation of BAs during winemaking are of particular interest. The aim of this work was to determine the influence of selected autochthonous Oenococcus oeni lactic acid bacteria (LAB) on the BA content in red wines and their prevalence against the indigenous microbiota to avoid BA formation. Sixty-seven red wines were produced at industrial scale under real winemaking conditions for three consecutive vintages. For each wine, we determined LAB implantation and the BA concentrations at various stages of the winemaking process. The results clearly indicated that the use of selected O. oeni strains that are unable to produce BA, in combination with adapted biomass production, is a good strategy to control histamine production in wines. These practices, carried out over three consecutive years, were also observed to ensure the persistence of the selected autochthonous O. oeni strain (CECT 9749) against other indigenous microbiota in the entire winery. Furthermore, analysis of BA content during wine aging in barrels indicated that low BA content was maintained, resulting in healthier wines for the consumer.
Highlights
The production of wines with low biogenic amine (BA) concentrations is a current concern in the wine sector, and strategies to avoid the formation of Biogenic amines (BAs) during winemaking are of particular interest
We evaluated the effects of lactic acid bacteria (LAB) inoculation and wine aging in oak barrels on BA production
Several studies have reported that the inoculation of bacterial starters before or during alcoholic fermentation (AF) allows better control of malolactic fermentation (MLF) in winemaking (Massera et al 2009, Azzolini et al 2010, Smit and du Toit 2013, Izquierdo Cañas et al 2015)
Summary
The production of wines with low biogenic amine (BA) concentrations is a current concern in the wine sector, and strategies to avoid the formation of BAs during winemaking are of particular interest. The results clearly indicated that the use of selected O. oeni strains that are unable to produce BA, in combination with adapted biomass production, is a good strategy to control histamine production in wines These practices, carried out over three consecutive years, were observed to ensure the persistence of the selected autochthonous O. oeni strain (CECT 9749) against other indigenous microbiota in the entire winery. Some BAs, such as putrescine and cadaverine, are nontoxic polyamines but can potentiate the toxic effects of other BAs through the inhibition of enzymes that detoxify histamine, tyramine, and phenylethylamine (Straub et al 1995, Özogul and Özogul 2019) These polyamines adversely affect wine sensory quality (Tomera 1999, García-Villar et al 2007). The International Organisation of Vine and Wine (OIV) recommends not exceeding 12 mg/L of histamine
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