Wine Chemistry and Biochemistry

6A Amino Acids and Biogenic Amines 177

Ta b l e 6 A. 1

Average biogenic amine concentrations (mg/L) for different levels of vintage, pectolytic enzymes, aging on lees, maceration time and bacteria

inoculation (from Mart ́

ın-

́Alvarez et al. 2006, with permission)

Number of

Histamine

Methylamine

Ethylamine

Tyramine

Phenylethylamine

Putrescine

Cadaverine

samples

∗∗

∗∗

∗∗

∗∗

∗

∗∗

Vintage 2001

117

4.87

±

0.67

1.36

±

0.12

3.07

±

0.20

2.12

±

0.55

3.36

±

0.50

9.69

±

1.24

1.16

±

0.44

2002

107

1.44

±

0.69

0.39

±

0.12

0.44

±

0.20

0.62

±

0.57

2.29

±

0.52

4.70

±

1.29

1.60

±

0.46

Pectolytic enzymes

∗∗

∗

No

162

2.76

±

0.59

1.01

±

0.11

1.66

±

0.17

0.96

±

0.49

3.86

±

0.44

8.08

±

1.10

1.93

±

0.39

Ye s

6 2

3. 5 5

±

0.81

0.74

±

0.14

1.85

±

0.24

1.77

±

0.67

1.79

±

0.61

6.31

±

1.51

0.83

±

0.53

Aging with lees

∗∗∗ ∗∗

No

159

3.82

±

0.63

0.71

±

0.11

1.92

±

0.19

2.30

±

0.52

2.68

±

0.47

3.93

±

1.18

1.21

±

0.42

Ye s

6 5

2. 4 9

±

0.78

1.05

±

0.14

1.58

±

0.23

0.43

±

0.64

2.97

±

0.58

10.46

±

1.45

1.55

±

0.51

Skin maceration(time)

∗∗

∗

∗∗

∗∗

<

10 days

123

1.83

±

0.58

0.71

±

0.10

1.83

±

0.17

0.51

±

0.47

2.70

±

0.43

3.32

±

1.07

1.02

±

0.38

>

10 days

101

4.48

±

0.79

1.04

±

0.14

1.68

±

0.23

2.22

±

0.65

2.95

±

0.59

11.07

±

1.46

1.74

±

0.52

MLF inoculation

∗∗

∗

∗

No

193

4.89

±

0.40

1.01

±

0.07

2.00

±

0.12

2.37

±

0.33

2.67

±

0.30

7.34

±

0.74

2.09

±

0.26

Ye s

3 1

1. 4 2

±

1.04

0.75

±

0.19

1.50

±

0.31

0.37

±

0.86

2.99

±

0.78

7.05

±

1.94

0.67

±

0.69

224

∗∗

The factor has statistically significant effect on the variable,

P

<

0.

01;

∗the factor has a statistically significant effect on the variable,

P

<

0.

05