engleski

Influence of maceration temperature on the concentration of biogenic amines in wine

The analysis of biogenic amines is of great importance to the wine industry because of the toxicity implications of these compounds to humans, as well as the potential application of biogenic amines as indicators of spoilage or authenticity. Biogenic amines are formed during winemaking from precursor amino acids, mainly by lactic acid bacteria during malolactic fermentation. The aim of the present work was to study the evolution of biogenic amines during the five different maceration treatments. Wines were made on small scale from cv. Teran cultivars from Istria region. Maceration treatments consisted of control treatment with maceration at 22 °C, 5 days prefermentative cryomaceration at 5 °C followed by maceration at 25 °C, maceration at 25 °C, maceration at 30 °C and maceration at 25 °C with heated post-fermentation maceration to 35-40 °C after finished alcoholic fermentation. Biogenic amines were quantified using a reversed-phase high performance liquid chromatography (HPLC) with fluorescence detection after pre-column derivatization with o-phthalaldehyde (OPA). The results showed that higher concentrations of biogenic amines were detected in the pre-fermentative cryomaceration and heated post-fermentation maceration. Significant differences were not found between control maceration and maceration treatment at 25 °C and 30 °C. Pre-fermentative cryomaceration initially increased the formation of biogenic amines, but ultimately resulted in the lowest concentrations of these compounds in the final wine.

biogenic amines; cryomaceration; maceration; temperature; cv. Teran

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