Abstract
AbstractIn wines from elderberry fruit harvested in four successive years, 3.65–12.36 mg litre−1 of histamine were detected. Histamine content in the wines depended on the pulp treatment prior to processing and the yeast strain used for the fermentation. The investigation of factors affecting the formation of histamine has shown that it is formed as a result of the action of histidine decarboxylase (EC 4. 1. 1. 22) of elderberry fruit, enzymes contained in Polish pectolytic preparation ‘Pectopol PT’, and during fermentation under the effect of histidine decarboxylase produced by yeasts. The highest activity of this enzyme has been found in Bordeaux yeast, with decreasing activities in Burgundy, Malaga, Tokay and Syrena yeasts.
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