The occurrence of biogenic amines (BA) in red wines, made with Sangiovese vine, was monitored during wine-making trials carried out in two farms located in the Chianti region of Tuscany. Innovative wine making technologies ie. prefermentative cold maceration (PCM) and the use of selected malolactic bacteria were investigated in relation with biogenic amines production. HPLC analyses were performed to assess the content of the major biogenic amines (ie. histamine, tyramine and putrescine) and the minor ones, (ie. cadaverine, phenylethylamine, spermidine and spermine). The analyses were performed in wine samples corresponding to specific times of the wine making process: (I) end of malolactic fermentation, (II) 3 months of ageing, (III) 5 and/or 7 months of ageing. ©2006 IEEE
Influence of different winemaking technologies on the malolactic bacteria and the occurrence of biogenic amines in Chianti wines / Agnolucci, M; Scarano, S.; Sassano, C.; Toffanin, A.; Nuti, M.P.. - ELETTRONICO. - (2006), pp. 625-628. (Intervento presentato al convegno First international Symposium on Environment Identities and Mediterranean Area, 2006. ISEIMA '06.) [10.1109/ISEIMA.2006.345017].
Influence of different winemaking technologies on the malolactic bacteria and the occurrence of biogenic amines in Chianti wines
SCARANO, SIMONA;
2006
Abstract
The occurrence of biogenic amines (BA) in red wines, made with Sangiovese vine, was monitored during wine-making trials carried out in two farms located in the Chianti region of Tuscany. Innovative wine making technologies ie. prefermentative cold maceration (PCM) and the use of selected malolactic bacteria were investigated in relation with biogenic amines production. HPLC analyses were performed to assess the content of the major biogenic amines (ie. histamine, tyramine and putrescine) and the minor ones, (ie. cadaverine, phenylethylamine, spermidine and spermine). The analyses were performed in wine samples corresponding to specific times of the wine making process: (I) end of malolactic fermentation, (II) 3 months of ageing, (III) 5 and/or 7 months of ageing. ©2006 IEEE
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