Influence of wine turbidity on the accumulation of biogenic amines during aging

✍ Scribed by Nerea Jiménez Moreno; Carmen Ancín Azpilicueta

• Publisher: John Wiley and Sons
• Year: 2004
• Tongue: English
• Weight: 106 KB
• Volume: 84
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.1821

✦ Synopsis

Abstract

In this work the concentration of biogenic amines in filtered and unfiltered wine during aging in oak barrels was studied. Red wine from Merlot grapes was used. The wine remained for 243 days in barrels of American oak (Quercus alba) and French oak (Quercus sessilis) from the Allier and Nevers regions. Results showed that the different degree of wine turbidity did not have any influence on the accumulation of biogenic amines during the aging period. Histamine and tyramine were degraded at the end of aging; however, the concentration of histamine in both matured wines was higher than 8 mg l^−1^, which could be a toxic danger to consumers. Putrescine and cadaverine were formed during aging and were not degraded. Phenylethylamine + spermidine were formed, above all, towards the end of the aging period, and the concentration of spermine did not show any appreciable variation. Copyright © 2004 Society of Chemical Industry