Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation
Biogenic amines (BAs) are detrimental to health and originate in foods mainly from decarboxylation of the corresponding amino acid by the activity of exogenous enzymes released by various microorganisms. BAs can be generated at different stages of the wine production. Some of them are formed in the...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2018-01-01
|
| Series: | Fermentation |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2311-5637/4/1/6 |
| _version_ | 1819078641546428416 |
|---|---|
| author | Donatella Restuccia Monica Rosa Loizzo Umile Gianfranco Spizzirri |
| author_facet | Donatella Restuccia Monica Rosa Loizzo Umile Gianfranco Spizzirri |
| author_sort | Donatella Restuccia |
| collection | DOAJ |
| description | Biogenic amines (BAs) are detrimental to health and originate in foods mainly from decarboxylation of the corresponding amino acid by the activity of exogenous enzymes released by various microorganisms. BAs can be generated at different stages of the wine production. Some of them are formed in the vineyard and are normal constituents of grapes with amounts varying with variety, soil type and composition, fertilization and climatic conditions during growth and degree of maturation. BAs can be also formed by the yeasts during the alcoholic fermentation (AF), as well as by the action of bacteria involved in the malolactic fermentation (MLF). As aminogenesis is a complex and multifactorial phenomenon, the studies carried out to identify the main vinification stage of BAs production yielded contradictory results. In particular, there is not a general consensus yet on which fermentation supports mostly the accumulation of BAs in wine. In this context, the aim of the present paper deals with the most recent results related with the influence of alcoholic and malolactic fermentation parameters on BAs-producer microorganism in wine. |
| first_indexed | 2024-12-21T19:16:19Z |
| format | Article |
| id | doaj.art-2ccab46ee7a64f65b14e8107868dcd06 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-12-21T19:16:19Z |
| publishDate | 2018-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-2ccab46ee7a64f65b14e8107868dcd062022-12-21T18:53:04ZengMDPI AGFermentation2311-56372018-01-0141610.3390/fermentation4010006fermentation4010006Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic FermentationDonatella Restuccia0Monica Rosa Loizzo1Umile Gianfranco Spizzirri2Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, 87036 Arcavacata di Rende (CS), ItalyDepartment of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, 87036 Arcavacata di Rende (CS), ItalyDepartment of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, 87036 Arcavacata di Rende (CS), ItalyBiogenic amines (BAs) are detrimental to health and originate in foods mainly from decarboxylation of the corresponding amino acid by the activity of exogenous enzymes released by various microorganisms. BAs can be generated at different stages of the wine production. Some of them are formed in the vineyard and are normal constituents of grapes with amounts varying with variety, soil type and composition, fertilization and climatic conditions during growth and degree of maturation. BAs can be also formed by the yeasts during the alcoholic fermentation (AF), as well as by the action of bacteria involved in the malolactic fermentation (MLF). As aminogenesis is a complex and multifactorial phenomenon, the studies carried out to identify the main vinification stage of BAs production yielded contradictory results. In particular, there is not a general consensus yet on which fermentation supports mostly the accumulation of BAs in wine. In this context, the aim of the present paper deals with the most recent results related with the influence of alcoholic and malolactic fermentation parameters on BAs-producer microorganism in wine.http://www.mdpi.com/2311-5637/4/1/6biogenic amineswinealcoholic fermentationmalolactic fermentation |
| spellingShingle | Donatella Restuccia Monica Rosa Loizzo Umile Gianfranco Spizzirri Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation Fermentation biogenic amines wine alcoholic fermentation malolactic fermentation |
| title | Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation |
| title_full | Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation |
| title_fullStr | Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation |
| title_full_unstemmed | Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation |
| title_short | Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation |
| title_sort | accumulation of biogenic amines in wine role of alcoholic and malolactic fermentation |
| topic | biogenic amines wine alcoholic fermentation malolactic fermentation |
| url | http://www.mdpi.com/2311-5637/4/1/6 |
| work_keys_str_mv | AT donatellarestuccia accumulationofbiogenicaminesinwineroleofalcoholicandmalolacticfermentation AT monicarosaloizzo accumulationofbiogenicaminesinwineroleofalcoholicandmalolacticfermentation AT umilegianfrancospizzirri accumulationofbiogenicaminesinwineroleofalcoholicandmalolacticfermentation |