Abstract
ABSTRACT The current review provides a thorough examination of the intricate interplay between viticultural and winemaking factors and their influence on the levels of amino acids and biogenic amines in grapes and wine. The study encompasses a comprehensive analysis of diverse viticultural practices, including the influence of grape variety, ripeness, climate, and terroir among others. Furthermore, the review scrutinizes the impact of various winemaking factors on the accumulation of amino acids and biogenic amines. These factors encompass a range of variables, including maceration techniques and must conditions as well as sulfur dioxide application, and aging and storage conditions. By considering these factors, the review aims to provide a holistic understanding of the complex dynamics governing the formation and concentration of amino acids and biogenic amines throughout the grape – growing and winemaking processes. The findings underscore the importance of viticultural and winemaking decisions in shaping the aromatic and sensory profile and safety of wines, emphasizing the need for a nuanced approach to grape cultivation and wine production. Additionally, the review explores potential future research directions and implications for oenology practices, paving the way for advancements in optimizing grape and wine quality while maintaining a focus on safety – related aspects associated with biogenic amines.
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