The content of biogenic amines in Rondo and Zweigelt wines and correlations between selected wine parameters

被引:17
|
作者
Stoj, Anna [1 ]
Plotka-Wasylka, Justyna [2 ]
Simeonov, Vasil [3 ]
Kaplan, Magdalena [4 ]
机构
[1] Univ Life Sci, Fac Food Sci & Biotechnol, Dept Biotechnol Microbiol & Human Nutr, Skromna 8, PL-20704 Lublin, Poland
[2] Gdansk Univ Technol, Fac Chem, Dept Analyt Chem, Gdansk, Poland
[3] Univ Sofia, Fac Chem & Pharm, Sofia 1126, Bulgaria
[4] Univ Life Sci, Inst Hort Prod, 28 Gleboka St, PL-20612 Lublin, Poland
关键词
Biogenic amines; Yeast; Lactic acid bacteria; Sequential inoculation; Red wines; Chemometric analysis; LACTIC-ACID BACTERIA; MALOLACTIC FERMENTATION; HPLC; CHROMATOGRAPHY; TEMPRANILLO; INOCULATION; QUALITY;
D O I
10.1016/j.foodchem.2021.131172
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The purpose of this study was to evaluate the content of biogenic amines (BAs) in wines using dispersive liquid-liquid microextraction-gas chromatography-mass spectrometry (DLLME-GC-MS). An additional objective was to assess the correlations between selected parameters characterizing the samples such as the content of BAs, sugars, and organic acids, pH, and total acidity. Wines produced from the same grape variety in which alcoholic fermentation (AF) was carried out by different yeast strains and in which malolactic fermentation (MLF) was spontaneous, differed in the content of biogenic amines. The concentrations of putrescine, cadaverine and tryptamine were higher in the Rondo wines (237-405, 34.04-61.11, <LOD-12.456 mu g/L, respectively) and Zweigelt wines (416-489, 72.67-88.43, <LOD-13.083 mu g/L, respectively) subjected to spontaneous MLF than in the wines subjected to induced MLF. Chemometric analysis allowed us to determine correlations between selected wine parameters. The wine samples are well separated into two patterns depending on the grape variety. Despite the fact that information on BAs is not included in databases of wine composition, information on their concentration as well as knowledge of existing correlations between BAs and other wine parameters is crucial and may be useful for the food industry, health professionals and consumers.
引用
收藏
页数:9
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