FACTORS AFFECTING BIOGENIC AMINES OCCURRENCE IN WINE. AN OVERVIEW OF ANALYTICAL METHODS

STIVALA, MARIA GILDA; CECILIA LEDESMA; AREDES FERNÁNDEZ, PEDRO ADRIÁN

Bioactive Compounds in Wine: Recent Advances and Perspectives

Nova Science Publishers, Inc

Año: 2015; p. 61 - 90

Biogenic amines are nitrogen compounds that can exert negative effects on human health. They are normally present in fermented beverages, like wine, beers, and others. The presence of biogenic amines is principally attributed to microbial decarboxylation of the corresponding amino acids, although some of them may come from grapes. Therefore BAs have been associated with lack of hygiene during the winemaking process and have been suggested as an indicator of quality or poor sanitary conditions. The main BAs present in wine are putrescine, cadaverine, histamine, tyramine and phenylethylamine. BA formation in wines is frequently associated with the presence and metabolism of lactic acid bacteria involved in winemaking process. Thus is expected that bacterial proteolytic activity, in addition to their relevance in bacterial nutrition, plays an important role in the formation of precursors like amino acids and peptides. This chapter approaches an overview of the most current information about wine biogenic amines, the main factors affecting their presence, and a special coverage on methods for their detection in wine is addressed.