Amino acids and biogenic amines during spontaneous malolactic fermentation in Tempranillo red wines. (Wine: nutrients, bioactive non-nutrients and more.)

摘要

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 micro g/L in ethyl carbamate.