Influence of alcoholic and malolactic starter cultures on bioactive amines in Merlot wines

• Autor(a) principal: Silva, Paulo H. A.
• Data de Publicação: 2009
• Outros Autores: Manfroi, Luciano, Rizzon, Luiz A., Sabaini, Priscila S., Glória, M. Beatriz A.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: https://doi.org/10.1016/j.foodchem.2009.02.034; http://www.locus.ufv.br/handle/123456789/21736
• topic: Biogenic amines; Malolactic fermentation; Alcoholic fermentation; Wine

The influence of alcoholic and malolactic fermentations on the levels of amines in Merlot wines was investigated. Saccharomyces bayanus, S. cerevisiae, Lactobacillus plantarum, Oenococcus oeni (DSM 7008 and 12923) and spontaneous fermentations were used. Four of the 10 amines investigated were detected: spermidine, serotonin, putrescine and cadaverine. When considering the factors independently, the malolactic bacteria significantly affected the levels of serotonin and total amines, whereas the fermentation yeasts significantly affected the levels of spermidine (two way Kruskal–Wallis, p ⩽ 0.05). Spermidine levels were significantly higher in wines produced with S. cerevisiae. Significantly higher serotonin levels were found in wines made with L. plantarum. Putrescine and cadaverine were not detected in wines produced by spontaneous alcoholic fermentation or by L. plantarum. There were significant differences in alcohol content, total and volatile acidity, sulphite levels and taste quality among wines (Tukey test, p ⩽ 0.05).