Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 116, Issue -, Pages 1029-1040Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2021.09.008
Keywords
Wine; Non-Saccharomyces yeasts; Biogenic amines; Alcoholic fermentation; Malolactic fermentation; Aging and storage; Mixed fermentation
Categories
Funding
- National Natural Science Foundation of China [31201410]
- Tackling Key Program of Science and Technology of Henan Province [212102110087]
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, China [KLVE201702]
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Excess biogenic amines in wine can cause off-odors and harm human health, while mixed fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae is a common practice to enhance wine sensory properties. The ability of non-Saccharomyces yeasts to produce biogenic amines is species-specific, with studies showing that a combination of S. pombe and L. thermotolerans can significantly reduce biogenic amines levels in wine.
Background: Excess biogenic amines (BAs) bring off-odor to wine and are harmful to human health. Mixed fermentation by non-Saccharomyces yeasts with Saccharomyces cerevisiae has been widely used to improving sensory properties of wine in winemaking. Nevertheless, little attention has been paid to the effects of mixed fermentation on BAs in wine. Scope and approach: We reviewed the composition of BAs in grape and wine, as well as their changes during grape development and winemaking process. The effects of spontaneous fermentation, non-Saccharomyces yeasts fermentation and non-Saccharomyces yeasts with S. cerevisiae mixed fermentation on BAs are analyzed. The strategies for using non-Saccharomyces yeasts to reduce the safety risk of BAs in wine are also discussed. Key findings and conclusions: Grape information, winemaking techniques, and aging conditions affect the composition and level of BAs in wine. BAs are mainly formed by microbial amino acid decarboxylation. The ability of non-Saccharomyces yeasts to produce BAs is species-specific. Presently, the non-Saccharomyces yeasts such as Hanseniaspora spp., Torulaspora delbrueckii, Schizosaccharomyces pombe and Lachancea thermotolerans are commonly used in co-fermentation with S. cerevisiae, which influence BAs and their precursors amino acids in wine. The combination of S. pombe and L. thermotolerans can significantly reduce BAs levels in wine. Further, the rational utilization of non-Saccharomyces yeasts is proposed based on the differences in yeast assimilable nitrogen sources in grape must, as well as the difference of nitrogen uptake between non-Saccharomyces yeasts and S. cerevisiae, which provides a reliable reference for the safe application of non-Saccharomyces yeasts in winemaking industry.
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