The content of biogenic amines in Rondo and Zweigelt wines and correlations between selected wine parameters. (1st March 2022)

• Record Type: Journal Article
• Authors: Stój, Anna; Płotka-Wasylka, Justyna; Simeonov, Vasil; Kapłan, Magdalena
• Is Part Of: Food chemistry. Volume 371(2022)
• Publication Date: 2022-03-01
• Subjects: Biogenic amines -- Yeast -- Lactic acid bacteria -- Sequential inoculation -- Red wines -- Chemometric analysis; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131172
• Languages: English
• ISSNs: 0308-8146

Abstract

Abstract: The purpose of this study was to evaluate the content of biogenic amines (BAs) in wines using dispersive liquid–liquid microextraction–gas chromatography–mass spectrometry (DLLME-GC–MS). An additional objective was to assess the correlations between selected parameters characterizing the samples such as the content of BAs, sugars, and organic acids, pH, and total acidity. Wines produced from the same grape variety in which alcoholic fermentation (AF) was carried out by different yeast strains and in which malolactic fermentation (MLF) was spontaneous, differed in the content of biogenic amines. The concentrations of putrescine, cadaverine and tryptamine were higher in the Rondo wines (237–405, 34.04–61.11, <LOD-12.456 µg/L, respectively) and Zweigelt wines (416–489, 72.67–88.43, <LOD-13.083 µg/L, respectively) subjected to spontaneous MLF than in the wines subjected to induced MLF. Chemometric analysis allowed us to determine correlations between selected wine parameters. The wine samples are well separated into two patterns depending on the grape variety. Despite the fact that information on BAs is not included in databases of wine composition, information on their concentration as well as knowledge of existing correlations between BAs and other wine parameters is crucial and may be useful for the food industry, health professionals and consumers.