Amino Acids and Volatile Compounds in the Fermentation of Inoculated Musts: Biogenic Amines in the Wines

摘要

The evolution of amino acids and volatile compounds during fermentation of garnacha must inoculated with three strains of S.cerevisiae was determined. The concentration of biogenic amines in the resultant rose wines were evaluated and the results compared with those obtained from the same garnacha must fermented with indigenous yeasts. The inoculated strains had an influence on the utilization of amino acids in the second half of fermentation only. In terms of volatiles, the inoculated strains in no case produced wines with a higher quantity of esters and higher alcohols than the wine from the must fermented by the indigenous yeasts. The evolution of the esters during the fermentation was different in the inoculated samples than in the control sample, something which did not occur with the higher alcohols. The concentration of biogenic amines in the wines was slightly different depending on the inoculated strain, although in no case did they show concentrations sufficient to cause toxic problems for the consumer.