Oenological processes and product qualities in the elaboration of sparkling wines determine the biogenic amine content

The biogenic amine (BA) content in wines is dependent on the fermentation processes and other oenological practices, as well as on grape quality. These compounds can participate in different cellular functions in humans; however, the intake of high amounts can provoke some toxicological effects. For...

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Autores: Mir-Cerdà, Aina, Izquierdo-Llopart, Anais, Saurina, Javier, Sentellas, Sonia
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Institución:Universidad de Barcelona
Repositorio:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/195060
Acceso en línea:https://hdl.handle.net/2445/195060
Access Level:acceso abierto
Palabra clave:Anàlisi del vi
Amines biogèniques
Cromatografia de líquids
Analysis of wine
Biogenic amines
Liquid chromatography
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spelling Oenological processes and product qualities in the elaboration of sparkling wines determine the biogenic amine contentMir-Cerdà, AinaIzquierdo-Llopart, AnaisSaurina, JavierSentellas, SoniaAnàlisi del viAmines biogèniquesCromatografia de líquidsAnalysis of wineBiogenic aminesLiquid chromatographyThe biogenic amine (BA) content in wines is dependent on the fermentation processes and other oenological practices, as well as on grape quality. These compounds can participate in different cellular functions in humans; however, the intake of high amounts can provoke some toxicological effects. For that reason, controlling the evolution of biogenic amines in wine production processes is of extreme importance. This work aims to assess the occurrence of biogenic amines in sparkling wines and related samples, including musts, base wines, stabilized wines, and three-month and seven-month aged sparkling wines obtained from Pinot Noir and Xarel lo grape varieties. The determination of BA content relies on liquid chromatography with fluorescence detection (HPLC-FLD) with precolumn derivatization of analytes with dansyl chloride. The analysis has shown that putrescine is the most abundant amine in these types of samples. Ethanolamine, tyramine, spermine, and histamine concentrations are also remarkable. Principal component analysis has been applied to try to extract featured information concerning overall patterns dealing with wine production steps and qualities. Interesting conclusions have been drawn on BA formation depending on different factors. BA concentrations are quite low in must but rise, especially after the first alcoholic fermentation. Moreover, BA levels are much lower in the range of products elaborated with grapes of the best qualities while they significantly increase when using grapes of lower qualities. The results obtained pointed out the analytical potential of using BAs to control the quality of wine and its production processes, thus providing valuable information for both wineries and consumers.MDPI2021info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2445/195060Articles publicats en revistes (Enginyeria Química i Química Analítica)reponame:Dipòsit Digital de la UBinstname:Universidad de BarcelonaInglésReproducció del document publicat a: https://doi.org/10.3390/fermentation7030144Fermentation, 2021, vol. 7, num. 3, p. 1-13https://doi.org/10.3390/fermentation7030144cc-by (c) Mir-Cerdà, Aina et al., 2021https://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:diposit.ub.edu:2445/1950602026-05-27T06:46:51Z
dc.title.none.fl_str_mv Oenological processes and product qualities in the elaboration of sparkling wines determine the biogenic amine content
title Oenological processes and product qualities in the elaboration of sparkling wines determine the biogenic amine content
spellingShingle Oenological processes and product qualities in the elaboration of sparkling wines determine the biogenic amine content
Mir-Cerdà, Aina
Anàlisi del vi
Amines biogèniques
Cromatografia de líquids
Analysis of wine
Biogenic amines
Liquid chromatography
title_short Oenological processes and product qualities in the elaboration of sparkling wines determine the biogenic amine content
title_full Oenological processes and product qualities in the elaboration of sparkling wines determine the biogenic amine content
title_fullStr Oenological processes and product qualities in the elaboration of sparkling wines determine the biogenic amine content
title_full_unstemmed Oenological processes and product qualities in the elaboration of sparkling wines determine the biogenic amine content
title_sort Oenological processes and product qualities in the elaboration of sparkling wines determine the biogenic amine content
dc.creator.none.fl_str_mv Mir-Cerdà, Aina
Izquierdo-Llopart, Anais
Saurina, Javier
Sentellas, Sonia
author Mir-Cerdà, Aina
author_facet Mir-Cerdà, Aina
Izquierdo-Llopart, Anais
Saurina, Javier
Sentellas, Sonia
author_role author
author2 Izquierdo-Llopart, Anais
Saurina, Javier
Sentellas, Sonia
author2_role author
author
author
dc.subject.none.fl_str_mv Anàlisi del vi
Amines biogèniques
Cromatografia de líquids
Analysis of wine
Biogenic amines
Liquid chromatography
topic Anàlisi del vi
Amines biogèniques
Cromatografia de líquids
Analysis of wine
Biogenic amines
Liquid chromatography
description The biogenic amine (BA) content in wines is dependent on the fermentation processes and other oenological practices, as well as on grape quality. These compounds can participate in different cellular functions in humans; however, the intake of high amounts can provoke some toxicological effects. For that reason, controlling the evolution of biogenic amines in wine production processes is of extreme importance. This work aims to assess the occurrence of biogenic amines in sparkling wines and related samples, including musts, base wines, stabilized wines, and three-month and seven-month aged sparkling wines obtained from Pinot Noir and Xarel lo grape varieties. The determination of BA content relies on liquid chromatography with fluorescence detection (HPLC-FLD) with precolumn derivatization of analytes with dansyl chloride. The analysis has shown that putrescine is the most abundant amine in these types of samples. Ethanolamine, tyramine, spermine, and histamine concentrations are also remarkable. Principal component analysis has been applied to try to extract featured information concerning overall patterns dealing with wine production steps and qualities. Interesting conclusions have been drawn on BA formation depending on different factors. BA concentrations are quite low in must but rise, especially after the first alcoholic fermentation. Moreover, BA levels are much lower in the range of products elaborated with grapes of the best qualities while they significantly increase when using grapes of lower qualities. The results obtained pointed out the analytical potential of using BAs to control the quality of wine and its production processes, thus providing valuable information for both wineries and consumers.
publishDate 2021
dc.date.none.fl_str_mv 2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/195060
url https://hdl.handle.net/2445/195060
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.3390/fermentation7030144
Fermentation, 2021, vol. 7, num. 3, p. 1-13
https://doi.org/10.3390/fermentation7030144
dc.rights.none.fl_str_mv cc-by (c) Mir-Cerdà, Aina et al., 2021
https://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by (c) Mir-Cerdà, Aina et al., 2021
https://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Articles publicats en revistes (Enginyeria Química i Química Analítica)
reponame:Dipòsit Digital de la UB
instname:Universidad de Barcelona
instname_str Universidad de Barcelona
reponame_str Dipòsit Digital de la UB
collection Dipòsit Digital de la UB
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301603

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