Concentration of biogenic amines in 'Pinot noir' wines produced in Croatia

Agriculturae Conspectus Scientificus

Volumn 77, Issue 1, 2012, Pages 37-40

  Jeromel, Ana ^a   Kovačević Ganić, Karin ^b   Herjavec, Stanka ^a   Mihaljević, Marin ^a   Korenika, Ana Marija Jagatić ^a   Rendulić, Ivana ^c   Čolić, Marijana ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b UNIVERSITY OF ZAGREB   (Croatia)

^c UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Biogenic amines; Maceration; Pinot noir; Sur lie

Indexed keywords

AMINO ACID; BREWING INDUSTRY; CONCENTRATION (COMPOSITION); FERMENTATION; FRUIT; MICROBIAL ACTIVITY; PHYSIOLOGICAL RESPONSE; TECHNOLOGICAL DEVELOPMENT;

CROATIA;

ANIMALIA; VITACEAE; VITIS VINIFERA;

EID: 84857886807     PISSN: 13317768     EISSN: 13317776     Source Type: Journal    
DOI: None     Document Type: Article

References (18)

1. Alcaide-Hidalgo J.M., Moreno-Arribas M.V., Martin-Alvarez, P.J., Polo M.C. (2007). Infl uence of malolactic fermentation, postfermentative treatments and ageing with lees on nitrogen compounds of red wines. Food Chem. 103: 572-581.
2. Bauza T., Blaise A., Daumas F., Cabanis J. C. (1995). Determination of biogenic amines and their precursor amino acids in wines of the Vallée du Rhone by high-perfomance liquid chromatography with precolumn derivatisation and fl uorimetric detection. J Chromatogr A 707:373-379
3. Bover-Cid S., Iquierdo-Pulido M., Mariné-Font A., Vidal-Carou M.C. (2006). Biogenic mono-, di- and polyamine contents in Spanish wines and infl uence of a limited irrigation. Food Chem. 96: 43-47.
4. Gerbaux V., Monamy C. (2000). Biogenic amines in Burgundy wines. Content and origin in wines. Rev. Fr. Oenol. 183: 25-28.
5. Glória M.B.A., Watson B.T., Simon-Sarkadi L., Daeschel M.A. (1998). A survey of biogenic amines in Oregon Pinot noir and Cabernet Sauvignon wines. Am. J. Enol. Vitic. 49: 279-282
6. Halász A., Baráth A., Simon-Sarkadi L., Holzapfel W. (1994). Biogenic amines and their production by microrganisms in food. Trends Food Sci Technol 5:42-49
7. Ibern-Gómez M., Andrés-Lacueva C., Lamuela-Raventós R. M., Buxaderas S., Singleton V. L., Torre-Boronat M. C. (2000). Browning of Cava (sparkling wine) during aging in contact with lees due to the phenolic composition. Am. J. Enol. Vitic. 51: 29-36.
8. Kiss J., Korbász M., Sass-Kiss A. (2006). Study of amine composition of botrytized grape berries. J. Agr. Food Chem. 53: 8909-8918
9. Landete J.M., Ferrer S., Pardo I. (2005). Which lactic acid bacteria are responsible for histamine production in wine. J.Appl. Microbiol. 99:580-586.
10. Marcobal A., Polo M.C., Martín-Alvarez P.J, Moreno-Arribas M.V. (2005). Biogenic amine content of red Spanish wines: comparation of a direct ELISA and an HPLC method for the determination of histamine in wines. Food Res. Int. 38. 387-394
11. Martín-Alvarez P.J., Macrobal Á., Polo C., Moreno-Arribas M.V. (2006). Infl uence of technological practices on biogenic amine contents in red wine. Eur. Food Res. Technol. 222: 420-424
12. Mazauric J. P., Salmon J. M. (2005). Interactions between yeast lees and wine polyphenols during simulation of wine aging: I. Analysis of remnant polyphenolic compounds in the resulting wines. J. Agr. Food Chem. 53: 5647-5653.
13. Moreno-Arribas V., Polo C.M., Jorganes F., Muñoz R. (2003). Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine. Int. J. Food Microbiol. 84: 117-123.
14. O.I.V. International Code of Oenological Practices, (2001). Paris Soleas G.J., Carey M., Goldberg D.M. (1999). Method development and cultivar-related differences of nine biogenic amines in Ontario wines. Food Chem. 64: 49-58.
15. Somers T. C., Vérette E., Pocock K. F. (1987). Hydroxycinnamate esters of Vitis vinifera: Changes during white vinifi cation, and eff ects of exogenous enzymatic hydrolysis. J. Sci. Food Agr. 40: 67-78.
16. Soufleros E.H., Barrios M., Bertrand A. (1998). Correlation between the content of biogenic amines and other wine compounds. Am J Enol Vitic 49:266-278
17. Soufleros E.H., Bouloumpasi E., Zotou A., Loukou Z. (2007). Determination of biogenic amines in Greek wines by HPLC and ultraviolet detection aft er dansylation and examination of factors aff ecting their presence and concentration. Food Chem 101:704-716
18. Vincenzini M., Guerrini S., Mangani S., Granchi L. (2009). Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate. In: Biology of Microorganisms on Grapes, in Must and in Wine (H König, G Unden, J Fröhlch, eds.), Springer-Verlag, Berlin Heidelberg, 167-176.