HPLC/HILIC determination of biogenic amines in wines produced by different winemaking technologies

Kumšta, M. and Helmová, T. and Štůsková, K. and Baroň, M. and Průšová, B. (2023) HPLC/HILIC determination of biogenic amines in wines produced by different winemaking technologies. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 52 (2). pp. 209-219. ISSN 0139-3006

Preview

Text 066-article-p209.pdf Download (832kB) | Preview

Abstract

The present study evaluated the effect of winemaking technologies on the concentration of different biogenic amines in Chardonnay wines. Wines produced from sedimented, inoculated must with active dry yeast without malolactic fermentation were compared with wine produced from nonsedimented must spontaneously fermented with malolactic fermentation. Histamine and putrescine concentrations were not significantly different in either variant. The highest concentration of histamine was 0.055 mg L −1 , and the highest concentration of putrescine was 1.6 mg L −1 in both variants. Statistically significantly higher values of cadaverine (from 0.06 to 0.07 mg L −1 ), spermidine (from 0.8 to 1.4 mg L −1 ), spermine (from 0.15 to 0.25 mg L −1 ), and isoamylamine (from 0.40 to 0.46 mg L −1 ) were found in the variant made from nonsedimented must, in which spontaneous malolactic fermentation was performed. The higher concentration of biogenic amines in this variant may be due to the different composition of lactic bacteria during the spontaneous malolactic fermentation. A simplified, unpublished HILIC method of chromatographic separation of biogenic amines without prior deprivation with MS-MS detection was used to determine individual biogenic amines.

Actions (login required)

Edit Item