期刊
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
卷 21, 期 8, 页码 731-735出版社
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2007.11.002
关键词
Wine; Amino acids; Biogenic amines; Ethyl carbamate; Malolactic fermentation; MLF; Lactic acid bacteria; LAB; Tempranillo red wine; Winemaking; Castilla-La Mancha region; Sanitary quality in wine; Food composition
资金
- Consejeria de Educacion y Ciencia de la JCCM [PCC-05-003-2]
- Ministerio de Educacion y Ciencia [RM2006-00011-C02-02]
This paper examines the changes undergone by the nitrogenated fraction of wine during malolactic fermentation (MLF) produced by the indigenous microbiota in 16 industrial-scale vinifications at technologically well-equipped wineries. Statistically significant increases (between 5% and 35%) were found in 15 of the 24 amino acids analyzed; decreases (between 4% and 29%) were found only in four. The biogenic amines histamine, tyramine and putrescine increased by between 106% and 174%, but histamine final concentrations in wine were not too high, under the limit of 10 mg/L established by Switzerland. There was a non-significant increase of 2.0-2.3 mu g/L in ethyl carbamate. (c) 2007 Elsevier Inc. All rights reserved.
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