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…

Building of a hierarchy of wines based on terroirs: an initiative from the producers of Muscadet

The Muscadet area is situated in the southeast of Nantes, close to the Atlantic coast. It constitutes the western extension
of the French vineyard “Loire Valley”. The Muscadet is renowned and often spontaneously linked to a white wine.
However it remains misconceived as an ordinary wine, lacking authenticity.

How the physical components of the terroir can differently intervene in French wines DPO definitions.Example of Côte de Nuits in Burgundy

European regulations describe what elements must be given in the specifications of DPO determination ; mainly production conditions, links between quality and products characteristics and the physical traits of the production area. These elements are given in the “link to terroir” paragraph relating natural and human factors, detailed product characteristics linked to the geographical area and at last interactions between product originality and the geographical area.

Vignobles sur les pentes en Bourgogne : l’aube d’un nouveau modèle de l’Antiquité au Moyen Âge

La découverte d’une vigne gallo-romaine en plaine à Gevrey-Chambertin (Côte-d’Or) constitue un point important pour la compréhension de la construction des terroirs viticoles de Bourgogne. Sa situation en plaine constitue pour nous le point de départ d’une large réflexion sur la mise en place du modèle de viticulture de coteau qui prévaut en Bourgogne et sur les facteurs de ce changement de norme de qualité viticole. Les sources mobilisées pour cette approche interdisciplinaire et diachronique sont géomorphologiques, archéologiques et textuelles.

Everything else, it’s work ”Socio-cultural dimensions of terroir among Bordeaux winemakers

In 2010, the OIV adopted a resolution that defines ‘terroir’. The OIV definition understands terroir as the result of the interactions between the physical specificities of a space and human labor, with an emphasis on the subsequently produced collective knowledge (OIV-VITI 333-2010); by doing so, it alludes to the social and cultural dimensions of terroir.

Swiss program for the creation of fungal disease resistant grape varieties in Switzerland

Grapevine breeding is part of the research program of Agroscope in Switzerland since 1965. From 1965 to 1995, the aim of the Vitis vinifera crosses was to obtain a high resistance to grey rot (Botrytis cinerea), one of the most virulent fungal pathogens in the Swiss vineyard. In 2021, the grape varieties released from this first breeding program covered 936 ha of the 15’000 ha of the Swiss vineyard.
In 1996, a second breeding program aimed at obtaining, by classical interspecific hybridization, grape varieties resistant to downy mildew (Plasmopara viticola) and powdery mildew (Erisyphe necator) and less sensitive to grey rot (Botrytis cinerea). In order to accelerate and make the selection process more reliable, an early biochemical test was developed based on the natural defense mechanisms of the vine against downy mildew (stilbene phytoalexins). The synthesis of stilbenes (i.e., resveratrol and its oxidized dimers - and -viniférine) and pterostilbenes (methylated derivative) is among the most efficient induced defense mechanisms of grapevine against fungal pathogens on both the leaves and the clusters.