IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Does Dekkera/Brettanomyces wine spoilage raise the risk of biogenic amines intake? A screening in Portuguese red wines

Does Dekkera/Brettanomyces wine spoilage raise the risk of biogenic amines intake? A screening in Portuguese red wines

Abstract

Wine quality and safety are the main concerns of consumers and health agencies. Biogenic amines and polyamines, depending on their concentration and on individuals, in wine can constitute a potential public health concern due to their physiological and toxicological effects. Biogenic amines can be present in grapes, such as putrescine, spermidine, and spermine [1] or formed by microorganisms during the winemaking process such as histamine, cadaverine, hexylamine, and ethylamine [2]. Histamine is one of the targeted toxins by the Food and Drug Administration and the European Food Safety Authority. Dekkera/Brettanomyces, a wine spoilage yeast, can produce biogenic amines in grape juice [3]. Diamines can produce carcinogenic nitrosamines by reaction with nitrite. Biogenic amines are important causes of wine intolerance [4], producing intoxication symptoms.
The sensitivity to biogenic amines depends on insufficient amino oxidase activity, genetic predisposition, alcohol, acetaldehyde, gastrointestinal disease, or inhibition by other amines. Furthermore, it is worth mentioning that, susceptible persons who are immune-compromised and seniors, may exhibit intolerance to even low levels of biogenic amines and suffer more severe symptoms, these persons are increasing in developed countries. Therefore, factors that influence biogenic amines concentrations are of utmost importance for consumer safety, mainly for susceptible persons. The main objective of this study was to quantify biogenic amines and polyamines in industrially produced red wines available in Portuguese wineries. As well as to understand the impact of the spoilage yeasts Dekkera/Brettanomyces in the biogenic amines and polyamines concentrations. Wine sampling was carried out using a maximum variance/heterogeneous purposive non-probability technique. Ethylphenols were determined by GC-MS and biogenic amines and polyamines were determined by dispersive solid-phase extraction and HPLC-DAD after derivatization with benzoyl chloride. To better understand the real input of Dekkera/Brettanomyces activity in these compounds, a set of 79 Portuguese red wines produced at an industrial scale from 2012 to 2016 vintage were analyzed. A total of nine amines have been detected that range from 19.6 to 331 mg/L and concentrations of 4-ethylphenol of 4.5–5604 μg/L and of 4-ethylguaiacol of 2.3–831.2 μg/L [5]. The most abundant amines on average were putrescine followed by histamine and cadaverine. Simultaneous determination of biogenic amines and volatile phenols in industrial produced red wines permitted to conclude that the wine spoilage activity of Dekkera/Brettanomyces with the production of volatile phenols do not significantly contribute to biogenic amines increase and consequently intake by the consumers. Biogenic amines need to be controlled in order to ensure high levels of wine safety and quality to reduce risk to more vulnerable wine consumers.

References

[1] Bauza et al. Food Chemistry, 105 (2007), pp. 405-413.
[2] Anín-Azpilicueta et al. Critical Reviews in Food Science and Nutrition, 48 (3) (2008), pp. 257-275.
[3] Caruso et al., World Journal of Microbiology & Biotechnology, 18 (2002), pp. 159-163.
[4] Konakovsky et al. Food Additives & Contaminants, 28 (4) (2011), pp. 408-416.
[5] Filipe-Ribeiro et al. LWT – Food Science and Technology 115 (2019) pp.108488.

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

Filipe-Ribeiro Luís1, Milheiro Juliana1, Ferreira Leonor C.1, Correia Elisete2, Cosme Fernanda1 and M. Nunes Fernando

1Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro
2Center for Computational and Stochastic Mathematics (CEMAT), Department of Mathematics, University of Trás-os-Montes and Alto Douro

Contact the author

Keywords

Red wine; Biogenic amines; Dekkera/Brettanomyces; Ethylphenols; Histamine

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Influence of ‘pinotage’ defoliation on fruit and wine quality

Among the different management techniques in Viticulture, which have
been developed with the purpose of optimizing the interception of sunlight, the photosynthetic capacity of
the plant and the microclimate of the clusters, especially in varieties that show excess vigor, the management of defoliation presents great importance. The defoliation consists of the removal of leaves that cover or that are in direct contact with the curls, which can cause physical damages in the berries, and aims to balance the relation between part area and number of fruits, providing the aeration and insolation in the interior of the vineyard, as well as reduce the incidence of rot in order to achieve greater efficiency in phytosanitary treatments and quality musts.

Re-examination and meta-analysis of previous research as a tool to evaluate the suitability of rootstocks in adaptation to global change. A study case from Spanish viticulture

Meta-analysis (MA) is a method that allows statistical synthesis of the results of several similar individual studies (Figure 1). This term was introduced by Glass in 1976 as a useful tool for the scientific community to pool and summarise the enormous amount of information collected in the literature.

Screening of aroma metabolites within a set of 90 Saccharomyces strains

Currently, the main demand in the global wine market relies on products with unique flavour profiles, character, and typicity, and the metabolism of yeasts greatly influences the organoleptic properties of wines. Therefore, the natural diversity of Saccharomyces strains rises in interest over the last decade, but a large part of this phenotypic diversity remains unexplored

IMPACT OF CLIMATIC CONDITIONS ON THE SEASONING QUALITY OF OAK WOOD FOR OENOLOGICAL USE (QUERCUS PETRAEA)

For coopers, seasoning and toasting are considered crucial steps in barrel making during which the oak wood develops specific organoleptic properties. Seasoning, carried out in the open air, allows reducing the moisture content of the staves to between 14 and 18% (compared to 70 to 90% after splitting) while modulating the intrinsic composition of the oak wood. Toasting consists of applying different degrees of heat to a barrel for a specific period of time. As the temperature increases, oak wood produces a wide range of chemical compounds through thermal degradation of its intrinsic composition.

Conversion to mechanical management in vineyards maintains fruit

Current environmental, ecological and economic issues require a better vineyard production management. In fact, a poor use of fertilizing could lead to harmful impact on environment. Another issue concerns the cultures themselves which couldn’t use fertilizers efficiently, leading to a loss of income or too much expense for farmers. Presently, estimation of fertilization’s needs is realized by the laboratory analysis of leaves selected through a random sampling. The present study aims at optimizing fertilization’s management by using a map of biophysical parameters estimated from satellite images.