Wine fault

Receptor

Enzyme

Lactic acid

Tyramine

Bottle

Bacteria

Malolactic fermentation

Biology

Fermentation

Histamine

Endocrinology

Engineering

Neurotransmitter

Chemistry

Biogenic amine

Putrescine

Winemaking

Food science

Genetics

Biochemistry

Wine

Mechanical engineering

Journal of Agricultural and Food Chemistry

One hundred and sixty-three wines from La Rioja, Utiel-Requena, and Tarragona were analyzed to determine if there were any differences in the concentrations of six biogenic amines that are found in these three regions. The influence of grape variety, type of vinification, wine pH, malolactic fermentation, and storage in bottle on biogenic amine concentrations was studied. Results show important differences in putrescine and histamine concentrations among regions, varieties of grape, and type of wine; differences were less appreciable for the remaining biogenic amines studied. Low pH prevented biogenic amine formation. Malolactic fermentation and short storage periods in bottle (3−6 months) showed increases in histamine concentration, whereas longer periods of storage led to a general decrease in histamine. Several strains of lactic acid bacteria were isolated in this work, and their ability to form biogenic amines was assayed in synthetic media, grape must, and wine. Grape varieties, different types of winemaking, pH, and lactic acid bacteria may be responsible for the differences observed in the biogenic amine concentrations of the wines analyzed. Keywords: Biogenic amines; wine; malolactic fermentation; storage; grape variety; lactic acid bacteria; histamine; tyramine; phenylethylamine; putrescine

Biogenic Amines in Wines from Three Spanish Regions