Chapter 6A
Amino Acids and Biogenic Amines
M. Victoria Moreno-Arribas and M. Carmen Polo
Contents
6A.1 Introduction...................... ........................................ 163
6A.2 AminoAcids ............................................................. 164
6A.2.1 EvolutionofFreeAminoAcidsDuringAlcoholicFermentation ........... 165
6A.2.2 EvolutionofFreeAminoAcidsDuringMalolacticFermentation .......... 166
6A.3 BiogenicAmines.......................................................... 167
6A.3.1 Presence ofBiogenicAminesinWines:ToxicologicalAspects............ 168
6A.3.2 Microorganisms Associated with Biogenic Amine Production in Winemaking 171
6A.3.3 Factors Affecting Biogenic Amine Formation During Wine Production..... 175
6A.3.4 AnalyticalToolstoControlthePresence ofBiogenicAminesinWine...... 179
6A.4 FinalRemarks ............................................................ 183
References ............................................................... 183
6A.1 Introduction
Together with proteins and peptides, amino acids constitute the main components
of the nitrogenous fraction of musts and wines. They are also the most studied and
best known nitrogenated components in wines. They serve as nutrients for yeasts
in alcoholic fermentation and can also bemetabolised by the lactic acid bacteria
responsible for the process of malolactic fermentation. The concentration and com-
position of amino acids in wines and musts can also have an important effect on the
aromatic complexity of wines (Bisson 1991; Rapp and Versini 1991). To obtain
a good knowledge of the amino acid composition of a particular must or wine,
depending on the grape variety, technological procedure or critical winemaking
factors and steps, amino acid analysis is very important and has received special
attention in the literature (Moreno-Arribas et al. 1998; Hern ́andez-Orte et al. 2003).
Amines are widely occurring compounds in nature, containing one or more
organic substituent bonded to a nitrogen atom. Biogenic amines are low molecular
M.V. Moreno-Arribas (B)
Instituto de Fermentaciones Industriales, CSIC. Juan de la Cierva 3, 28006 Madrid, Spain
e-mail: [email protected]
M.V. Moreno-Arribas, M.C. Polo (eds.),Wine Chemistry and Biochemistry,
DOI 10.1007/978-0-387-74118-57,©CSpringer Science+Business Media, LLC 2009
163