Removal of biogenic amines from wines by chemisorption on functionalized silica and effects on other wine components

Juan José Rodríguez-Bencomo,Fulvio Mattivi,Ahmad Mehdi,Francisco López,Peggy Rigou

doi:10.1038/s41598-020-74287-3

Abstract

The effectiveness of several functionalized silica materials (cation-exchange materials) for the removal of biogenic amines from wines, and the effects on other wine components and organoleptic characteristics were evaluated. Results have shown that mesoporous silica material bi-functionalized with phosphonic and sulfonic acids allowed the removal of histamine, putrescine, cadaverine, spermine and spermidine from wines, although the dose must be adapted for each wine according to the removal requirements and wine characteristics. A plus of the adsorbent developed is that it can be recovered and re-used for at least 3 treatments. Immediately following the treatments, a decrease in the levels of linear ethyl esters (ethyl hexanoate, ethyl octanoate and ethyl decanoate) was observed, although these levels were re-equilibrated after several days reducing this undesired side effect. A slight, but perceptible, effect on wine color was observed, probably due to the slight decrease in the pH of the wine produced by the treatments. On the basis of the sensory analysis that focused only on the aroma of the wines, the proposed technique would be more adequate for wines aged in barrels than for young wines.

Highlights

The effectiveness of several functionalized silica materials for the removal of biogenic amines from wines, and the effects on other wine components and organoleptic characteristics were evaluated
Landete et al.[10] evaluated the production of biogenic amines (BA) by several lactic acid bacteria (LAB) in synthetic and real wines. They observed that the main origin of histamine, tyramine and 2-phenylkethylamine were certain LAB strains, but levels of putrescine, cadaverine and tryptamine could not be related to the action of microorganisms in winemaking
On the basis of the previous results obtained in synthetic wine media[19], a lamellar material functionalized with sulfonic acid groups and macroporous and mesoroporous (SBA-15 type) xerogel structures bi-functionalized with phosphonic and sulfonic acids were selected to evaluate their effectiveness in real wine samples

Summary

Introduction

The effectiveness of several functionalized silica materials (cation-exchange materials) for the removal of biogenic amines from wines, and the effects on other wine components and organoleptic characteristics were evaluated. Landete et al.[10] evaluated the production of BA by several LAB in synthetic and real wines They observed that the main origin of histamine, tyramine and 2-phenylkethylamine were certain LAB strains, but levels of putrescine, cadaverine and tryptamine could not be related to the action of microorganisms in winemaking. Berbegal et al.[11] selected a starter from the indigenous LAB of the vineyard and obtained up to 5 times less histamine in an industrial Tempranillo wine inoculated with the selected strain compared to spontaneous malolactic fermentation At first glance, these results are interesting, it is well known that the production of BA is strongly dependent on the viticultural and enological practices that can affect the grape and must composition, and more the composition of amino acids[5,7]. The main drawback of the inoculation of musts and wines with microorganisms that are different to those normally used in winemaking is the strong risk of modification of the organoleptic characteristics and of the quality of the final wines, as a result of enzymatic reactions and of the metabolism of the microorganism

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