Increasing amino acids and biogenic amines content of white and rosé wines during ageing on lees

Abstract

The presence of biogenic amines in wine is more and more important both to consumers and producers alike, due to the potential threats of toxicity of humans and consequent trade implications. Biogenic amines are formed from amino acids by decarboxylation carried out by various enzymes located in yeasts and bacteria. During ageing of wines on lees, the release of different compounds, especially proteins, peptides, amino acids, breakdown products of yeasts, can impact on the quality of wine. The aim of this study is to describe the evolution of twenty-two amino acids, precursors of seven biogenic amines during ageing on lees for 12 months, respectively 18 months, using 12 commercial maturation products. The number of experimental samples is 26 (V1SB-V13SB, V1BB-V13BB), produced in Iasi vineyard, vintage 2020, from Sauvignon Blanc and Busuioaca de Bohotin grapes variety. Data indicated a major impact of the variables (commercial maturation products, autolysis process and grape variety) on wine’s characteristics. Considerable amounts of some essential amino acids, such as L-alanine, L-leucine, L-lysine, L-valine and L-glutamic acid were found in samples treated with commercial products, which contained significant amounts of mannoproteins, amino acids and vitamins (samples V6SB, V4SB, V5SB, V5BB, V4BB and V6BB). Vitamins and nitrogenous compounds released by autolysis are used as a support in the decarboxylation process, thus forming biogenic amines.