MAY 4-5, 2021 | Online Event
    ENOFORUM, the largest technical-specific wine industry event in Europe, takes place every other year attracting over 2,000 attendees from Italy, Spain, and Portugal and brings together over 1,900 t...
    Published on: 03/01/2021

Use of bacteria cultures to minimize biogenic amines in wines and meet market requests

Roberto Zironi, Dipartimento Scienza degli Alimenti, Università di Udine (I); Nathalia Edwards, CHR Hansen (DK); Marco Razzauti, CHR Hansen (DK)

Use of bacteria cultures to minimize biogenic amines in wines and meet market requests Use of bacteria cultures to minimize biogenic amines in wines and meet market requests Use of bacteria cultures to minimize biogenic amines in wines and meet market requests

Producers often have the bad habit of not placing enough importance on the malolactic fermentation. In fact, if lactic acid bacteria are not managed properly, they can lead to problems that include volatile acidity and/or biogenic amine formation.

Biogenic amines are molecules produced mainly by the decarboxylation of aminoacids by lactic acid bacteria. These compounds are toxic and allergenic, and for this reason some countries impose limits on their content in wines that are destined for exportation.

Roberto Zirone first describes the different aspects related to presence of these molecules in wines (formation, the importance of arginine, factors that lead to their presence in wines, toxicity, correlation with other wine compounds), and then offers a pratical way to control their formation.

After, Nathalia Edwards, highlights the importance of selected strain inoculation and bacteria concentration levels necessary to start the malolactic fermentation and hence avoid “risk zones” where there can be undesirable contaminations.

To conclude, after having analyzed the various market constraints, Marco Razzauti, summarizes the practices recommended by the OIV code of oenological pratices in order to reduce the presence of biogenic amines in wines.

The seminar reproduced in this video was presented at the 9th edition of Enoforum (Vicenza, Italy, 5-7 May 2015). Seminar sponsored by Vason Group – Chr. Hansen

Annual Subscription to Infowine: The subscription – to the price of € 60,00 (VAT included) – gives unlimited access for one year to all the documents published on the website, historical archive included: Click here


The video-seminar is conceived as a true professional update course lasting more than 15 minutes. Therefore, before starting to watch the video, we recommend that you prepare yourself for a uninterrupted session (ex. make sure you are free of all other engagements for the whole duration, turn off your cell phone and be equipped with materials to take notes).

Published on 12/14/2016
Item available in italiano
Premium Contents Area
  • Roberto ZIRONI (PAY PER VIEW €25,00 streaming 23min)
Price:15 €(Tax included)
    • Nathalia Edwards, CHR Hansen (DK)
    • fjrigjwwe9r1video:descrizione
    • Marco Razzauti, CHR Hansen (DK)
    • fjrigjwwe9r1video:descrizione
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 2,515625