Effect of cluster thinning on concentration of biogenic amines in cabernet sauvignon grape berries and wines

Biogenic amines have negative effects on the quality and safety of wine. Their contents in wines are related to grape berries and fermentation course, while the former are affected by climate, soil and cultural management. In this study, the effect of cluster thinning on the levels of biogenic amines in musts and wines was discussed, the evolution of these compounds during the fermentation was analyzed as well. It was noticed that 1.0 cluster/shoot was more suitable for the growth of grape berries, as well as for wine making. For the grapes with this training had better qualities, also the lower levels of biogenic amines in their wines. It also found that fermentation can weaken the effect of cluster thinning on wines, so it is also crucial to control the course. © 2015, Chinese Institute of Food Science and Technology. All right reserved.