Biogenic amines and polyamines in wines: Does Dekkera/Brettanomyces red wine spoilage increases the risk of intake by consumers?

Abstract

Biogenic amines (BAs) and polyamines (PAs) are ubiquitous in wines and can have several toxic effects depending on their levels and on individuals. In this group, PAs levels in wines (putrescine, spermidine and spermine) should be evaluated due to the adverse and beneficial effects of their intake. The study of the factors that can influence their levels in wines is of utmost importance for consumer safety. It has been shown that Dekkera/Brettanomyces, a widely occurring wine spoilage yeast, can produce BAs and PAs in grape must and wine-like conditions. To have a deeper insight into the real contribution of Dekkera/Brettanomyces activity in red wine BAs and PAs levels, a set of 79 wines produced at industrial scale were analysed for their amines (total 19.6–331 mg/L) and ethylphenols levels (4-ethylphenol 4.5–5604 μg/L and 4-ethylguaiacol 2.3–831.2 μg/L). Nine amines were detected that included the PAs putrescine, spermine and spermidine, the BAs histamine and cadaverine and the volatile amines ethylamine, propylamine, pentylamine, and hexylamine. On average putrescine was the most abundant amine followed by histamine and cadaverine. Results obtained strongly support that Dekkera/Brettanomyces wine spoilage activity produced at industrial scale doesn't present an increased risk of BAs and PAs intake for consumers.