Amino acids and biogenic amines in red varietal wines: the role of grape variety, malolactic fermentation and vintage
Amino acids and biogenic amines in red varietal wines: the role of grape variety, malolactic fermentation and vintage
复制标题
DOI：
10.1007/s00217-013-2059-x
复制
发表时间：
2013-12-01
影响因子：
3.3
通讯作者：
Ayestaran, B.
中科院分区：
文献类型：
--
作者：
Martinez-Pinilla, O.;Guadalupe, Z.;Ayestaran, B.
本研究首次对以红色少数民族品种葡萄属葡萄为原料酿制的里奥哈红葡萄酒的氨基酸和生物胺组成进行了研究。Monastel和Maturana Tinta de Navalante，使用丹魄作为参考品种。还分析了苹果酸-乳酸发酵和年份对这些化合物的作用，并应用判别分析来实现葡萄酒的可能差异化。氨基酸组成允许根据葡萄品种的葡萄酒的分化。Monastel的特征在于β-丙氨酸的最高值，Maturana Tinta de Navarente的特征在于OH-脯氨酸的最高值。然而，生物胺不能区分品种葡萄酒。苹果酸-乳酸发酵对氨基酸和生物胺的含量有显著的影响，可以将经过此过程的葡萄酒与未经苹果酸-乳酸发酵的葡萄酒区分开来。苹果酸-乳酸发酵后，总氨基酸和总生物胺之间没有发现相关性，这表明，在培养基中的氨基酸的初始浓度较高，并没有影响苹果酸-乳酸发酵后的生物胺的浓度。年份影响了氨基酸和生物胺的模式，获得了一个明确的分离葡萄酒的年份。Monastel和Maturana Tinta de Navarente葡萄酒显示出较小的品种特征，并且比Tempranillo葡萄酒更受每个年份气候条件的影响。所有的葡萄酒显示组胺水平低于人体生理阈值和执行的规定。
This work studies for the first time the amino acid and biogenic amine composition of Rioja red wines made with the red minority varieties Vitis vinifera cv. Monastel and Maturana Tinta de Navarrete, using Tempranillo as a reference variety. The role of malolactic fermentation and vintage on these compounds was also analysed, and discriminate analyses were applied to achieve a possible differentiation of the wines. Amino acid composition allowed a differentiation of wines according to grape variety. Monastel was characterised by the highest value in beta-alanine and Maturana Tinta de Navarrete by its highest value in OH-proline. However, biogenic amines were no able to classify varietal wines. The malolactic fermentation had significant changes on the amino acid and biogenic amine content, and allowed distinguishing wines that underwent this process from wines without malolactic fermentation. No correlation was found between total amino acids and total biogenic amines after malolactic fermentation, suggesting that a higher initial concentration of amino acids in the medium did no affect the concentration of biogenic amines after malolactic fermentation. Vintage influenced the amino acid and biogenic amine pattern, obtaining a clear separation of wines by vintages. Monastel and Maturana Tinta de Navarrete wines showed a minor varietal character and were more influenced by the climatic conditions of each vintage than Tempranillo wines. All the wines showed histamine levels below the human physiological threshold and implemented regulations.