Evaluating the influence of maceration practices on biogenic amine formation in wine

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dc.contributor.authorSmit, Anita Y.en_ZA
dc.contributor.authorDu Toit, Wessel J.en_ZA
dc.contributor.authorStander, Marietjieen_ZA
dc.contributor.authorDu Toit, Mareten_ZA
dc.date.accessioned2014-07-07T12:11:31Z
dc.date.available2014-07-07T12:11:31Z
dc.date.issued2013
dc.descriptionCITATION: Smit, A. Y. et al. 2013. Evaluating the influence of maceration practices on biogenic amine formation in wine. LWT - Food Science and Technology, 53(1):297-307, doi:10.1016/j.lwt.2013.01.006.
dc.descriptionThe original publication is available at https://www.sciencedirect.com
dc.description.abstractBiogenic amines are formed during winemaking from precursor amino acids, mainly by lactic acid bacteria during malolactic fermentation (MLF). Various factors can influence the amino acid content of the grape must and wine; including contact with the grape skins before, during and after alcoholic fermentation. The quantity and composition of amino acids in the must can potentially dictate the subsequent formation of biogenic amines. In this study we investigate the influence of compounds extracted from the grape skins by different maceration practices applied during winemaking on the formation of biogenic amines. Wines were made on small scale with two red grape cultivars. Treatments consisted of free-run juice (no skin contact), skin contact during alcoholic fermentation, cold maceration and extended maceration; followed by MLF in all treatments. Our results show that higher levels of precursor amino acids and biogenic amines were detected in the absence of skin contact, extended maceration and to a lesser extent in conventional maceration. Cold maceration before fermentation initially increased the extraction of amino acids and formation of biogenic amines, but resulted in the lowest concentrations of these harmful compounds in the final wines. Cold maceration therefore appears to have a protective effect against biogenic amine accumulation during MLF.
dc.description.urihttps://www.sciencedirect.com/science/article/pii/S0023643813000078
dc.description.versionPublisher's version
dc.format.extent11 pages
dc.identifier.citationSmit, A. Y. et al. 2013. Evaluating the influence of maceration practices on biogenic amine formation in wine. LWT - Food Science and Technology, 53(1):297-307, doi:10.1016/j.lwt.2013.01.006.
dc.identifier.issn0023-6438 (print)
dc.identifier.issn1096-1127 (online)
dc.identifier.urihttp://hdl.handle.net/10019.1/91850
dc.language.isoen
dc.publisherElsevier
dc.rights.holderAuthors retain copyright
dc.subject.lcshBiogenic aminesen_ZA
dc.subject.lcshWine and wine making -- Chemistryen_ZA
dc.subject.lcshAmino acids -- Biotechnologyen_ZA
dc.subject.lcshMacerationen_ZA
dc.subject.lcshFermentation -- Biotechnologyen_ZA
dc.subject.lcshWine -- Compositionen_ZA
dc.titleEvaluating the influence of maceration practices on biogenic amine formation in wineen_ZA
dc.typeArticle
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