italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Scientific abstract
  • » Evaluating the influence of maceration practices on biogenic amine formation in wine
  • Wine & Wood between Science, Technology and Market
    Michel Moutounet, Giacomo Mazzavillani- Caviro, Fabio Piccoli, Wine Meridian
    The topic wine and wood is closely linked to the identity of the product. Today the market has a more open and available approach than in the past with regard to wood and refinement in wood, thanks...
    Published on: 06/11/2019

Evaluating the influence of maceration practices on biogenic amine formation in wine

Anita Y. Smit, Wessel J. du Toit, Marietjie Stander, Maret du Toit ; LWT - Food Science and Technology, Volume 53, Issue 1, September 2013, Pages 297–

Biogenic amines are formed during winemaking from precursor amino acids, mainly by lactic acid bacteria during malolactic fermentation (MLF). Various factors can influence the amino acid content of the grape must and wine; including contact with the grape skins before, during and after alcoholic fermentation.

The quantity and composition of amino acids in the must can potentially dictate the subsequent formation of biogenic amines. In this study we investigate the influence of compounds extracted from the grape skins by different maceration practices applied during winemaking on the formation of biogenic amines.

Wines were made on small scale with two red grape cultivars. Treatments consisted of free-run juice (no skin contact), skin contact during alcoholic fermentation, cold maceration and extended maceration; followed by MLF in all treatments.

Our results show that higher levels of precursor amino acids and biogenic amines were detected in the absence of skin contact, extended maceration and to a lesser extent in conventional maceration.

Cold maceration before fermentation initially increased the extraction of amino acids and formation of biogenic amines, but resulted in the lowest concentrations of these harmful compounds in the final wines.

Cold maceration therefore appears to have a protective effect against biogenic amine accumulation during MLF
(We recommend that you consult the full text of this article)

Published on 02/10/2013
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 : 7,03125