The effect of non-Saccharomyces yeasts on biogenic amines in wine

Abstract

BackgroundExcess biogenic amines (BAs) bring off-odor to wine and are harmful to human health. Mixed fermentation by non-Saccharomyces yeasts with Saccharomyces cerevisiae has been widely used to improving sensory properties of wine in winemaking. Nevertheless, little attention has been paid to the effects of mixed fermentation on BAs in wine. Scope and approachWe reviewed the composition of BAs in grape and wine, as well as their changes during grape development and winemaking process. The effects of spontaneous fermentation, non-Saccharomyces yeasts fermentation and non-Saccharomyces yeasts with S. cerevisiae mixed fermentation on BAs are analyzed. The strategies for using non-Saccharomyces yeasts to reduce the safety risk of BAs in wine are also discussed. Key findings and conclusionsGrape information, winemaking techniques, and aging conditions affect the composition and level of BAs in wine. BAs are mainly formed by microbial amino acid decarboxylation. The ability of non-Saccharomyces yeasts to produce BAs is species-specific. Presently, the non-Saccharomyces yeasts such as Hanseniaspora spp., Torulaspora delbrueckii, Schizosaccharomyces pombe and Lachancea thermotolerans are commonly used in co-fermentation with S. cerevisiae, which influence BAs and their precursors amino acids in wine. The combination of S. pombe and L. thermotolerans can significantly reduce BAs levels in wine. Further, the rational utilization of non-Saccharomyces yeasts is proposed based on the differences in yeast assimilable nitrogen sources in grape must, as well as the difference of nitrogen uptake between non-Saccharomyces yeasts and S. cerevisiae, which provides a reliable reference for the safe application of non-Saccharomyces yeasts in winemaking industry.