Nitrogen fertilisation increases biogenic amines and amino acid concentrations in Vitis vinifera var. Riesling musts and wines

Journal of the Science of Food and Agriculture

Volumn 94, Issue 10, 2014, Pages 2064-2072

  Smit, Inga ^a,d   Pfliehinger, Marco ^b   Binner, Antonie ^a   Großmann, Manfred ^a,b   Horst, Walter J ^c   Löhnertz, Otmar ^a,b  

^a RHEINMAIN UNIVERSITY OF APPLIED SCIENCES   (Germany)

^b HOCHSCHULE GEISENHEIM UNIVERSITY   (Germany)

^c LEIBNIZ UNIVERSITY HANNOVER   (Germany)

^d UNIVERSITY OF GÖTTINGEN   (Germany)

Author keywords

Amino acids; Ethylamine; Histamine; Nitrogen fertilisation; Phenylethylamine; Riesling

Indexed keywords

VITACEAE; VITIS VINIFERA;

BIOGENIC AMINE; FERTILIZER; NITROGEN;

ANALYSIS; FERMENTATION; FRUIT; HUMAN; METABOLISM; VITIS; WINE;

BIOGENIC AMINES; FERMENTATION; FERTILIZERS; FRUIT; HUMANS; NITROGEN; VITIS; WINE;

EID: 84901918827     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6525     Document Type: Article

References (32)

1. Askar A and Treptow H, Biogene Amine in Lebensmitteln. Vorkommen, Bedeutung und Bestimmung. Verlag Eugen Ulmer, Stuttgart (1986).
2. Glória MBA, Amines, in Encyclopedia of Food Sciences and Nutrition, 2nd edition, ed. by Caballero B, Trugo L and Finglas L. Academic Press, Oxford, pp. 173-181 (2003).
3. Santos MHS, Biogenic amines: Their importance in foods. Int J Food Microbiol 29:213-231 (1996).
4. Beneduce L, Romano A, Capozzi V, Lucas P, Barnavon L, Bach B, et al, Biogenic amine in wines. Ann Microbiol 60:573-578 (2010).
5. Moreno-Arribas MV, Smit AY and Du Toit M, Biogenic amines in the winemaking process, in Managing Wine Quality, Oenology and Wine Quality, vol. 2, ed. by Reynolds AG. Woodhead Publishing, Cambridge, pp. 494-522 (2010).
6. Shalaby AR, Significance of biogenic amines to food safety and human health. Food Res Int 29:675-690 (1996).
7. Soufleros E, Barrios M-L and Bertrand A, Correlation between the content of biogenic amines and other wine compounds. Am J Enol Vitic 49:266-278 (1998).
8. Lüthy J and Schlatter C, Biogene Amine in Lebensmitteln: Zur Wirkung von Histamin, Tyramin und Phenylethylamin auf den Menschen. Z Lebensm-Unters-Forsch 177:439-443 (1983).
9. Bach B, Colas S, Massini L, Barnavon L and Vuchot P, Effect of nitrogen addition during alcoholic fermentation on the final content of biogenic amines in wine. Ann Microbiol 61:185-190 (2011).
10. Del Prete V, Costantini A, Cecchini F, Morassut M and Garcia-Moruno E, Occurrence of biogenic amines in wine: The role of grapes. Food Chem 112:474-481 (2009).
11. Bleser M, Einfluss von N-Düngung und Begrünung auf die Gesamt-N- Aminosäure-N- und Polyamin-N-Gehalte in Beeren, Mosten und Weinen von Vitis vinifera L. (cv. Riesling) im Verlauf zweier Vegetationsperioden. Forschungsanstalt Geisenheim, Geisenheim (2000).
12. Kiss J, Korbász M and Sass-Kiss A, Study of amine composition of botrytized grape berries. J Agric Food Chem 54:8909-8918 (2006).
13. Bouchereau A, Aziz A, Larher F and Martin-Tanguy J, Polyamines and environmental challenges: recent development. Plant Sci 140:103-125 (1999).
14. Smit AY, Du Toit WJ and Du Toit M, Biogenic amines in wine: understanding the headache. S Afr J Enol Vitic 29:109-127 (2008).
15. Moreno-Arribas MV, Polo MC, Jorganes F and Muñoz R, Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine. Int J Food Microbiol 84:117-123 (2003).
16. Smith MA and Davies PJ, Monitoring polyamines in plant tissues by high performance liquid chromatography, in High Performance Liquid Chromatography in Plant Science, ed. by Linskens H and Jackson J. Springer, Berlin, pp. 209-226 (1987).
17. González de Llano D, Cuesta P and Rodríguez A, Biogenic amine production by wild lactococcal and leuconostoc strains. Lett Appl Microbiol 26:270-274 (1998).
18. Löhnertz O, Soil nitrogen and the uptake of nitrogen in grapevines, in Proceedings of the International Symposium on Nitrogen in Grapes and Wine, ed. by Rantz J. American Society for Enology and Viticulture, Seattle, pp. 1-11 (1991).
19. Schaller K, Praktikum zur Bodenkunde und Pflanzenernährung. Forschungsanstalt Geisenheim, Geisenheim (2000).
20. Patz C-D, Blieke A, Ristow R and Dietrich H, Application of FT-MIR spectrometry in wine analysis. Anal Chim Acta 513:81-89 (2004).
21. Quinn GP and Keough MJ, Experimental Design and Data Analysis for Biologists. Cambridge University Press, Cambridge, (2002).
22. Linsenmeier A and Löhnertz O, Einfluss der Stickstoffdüngung auf Wuchs, Ertrag, Most- und Weinqualität der Sorte, Riesling' in einem zwanzigjährigen Langzeitversuch I: Vom Boden zum Blatt. Mitteilungen Klosterneubg 56:199-212 (2006).
23. Bell S-J and Henschke PA, Implications of nitrogen nutrition for grapes, fermentation and wine. Aust J Grape Wine Res 11:242-295 (2005).
24. Bisson L, Influence of nitrogen on yeast and fermentation of grapes, in Proceedings of the International Symposium on Nitrogen in Grapes and Wine, ed. by Rantz J. American Society for Enology and Viticulture, Seattle, pp. 78-89 (1991).
25. Moreno-Arribas V, Torlois S, Joyeux A, Bertrand A and Lonvaud-Funel A, Isolation, properties and behaviour of tyramine-producing lactic acid bacteria from wine. J Appl Microbiol 88:584-593 (2000).
26. Ancín-Azpilicueta C, Nieto-Rojo R and Gómez-Cordón J, Influence of fertilisation with foliar urea on the content of amines in wine. Food Addit Contam A 28:877-884 (2001).
27. Bertrand A, Ingargiola M and Delas J, Effects of nitrogen fertilization and grafting on the composition of must and wine from Merlot grapes, particularly on the presence of ethyl carbamate, in Proceedings of the International Symposium on Nitrogen in Grapes and Wine, ed. by Rantz J. American Society for Enology and Viticulture, Seattle, pp. 215-220 (1991).
28. Sass-Kiss A and Hajós G, Characteristic biogenic amine composition of Tokaj aszú-wines. Acta Aliment 34:227-235 (2005).
29. Torrea-Goñi D and Ancín-Azpilicueta C, Influence of yeast strain on biogenic amines content in wines: relationship with the utilization of amino acids during fermentation. Am J Enol Vitic 52:185-190 (2001).
30. Callejón S, Sendra R, Ferrer S and Pardo I, Identification of a novel enzymatic activity from lactic acid bacteria able to degrade biogenic amines in wine. Appl Microbiol Biotechnol 98:185-198 (2014).
31. Ough CS, Measurement of histamine in California wines. J Agric Food Chem 19:241-244 (1971).
32. Torrea-Goñi D and Ancín-Azpilicueta C, Content of biogenic amines in a Chardonnay wine obtained through spontaneous and inoculated fermentations. J Agric Food Chem 50:4895-4899 (2002).