Evolution of biogenic amines content in wine during sample conservation – method optimisation for analysis of biogenicamines

Results indicated that cross-flow microfiltration removed similarly to fining treatments the most astringent tannins, but cross-flow microfiltration also removed up to 14 % more colour. RP-HPLC and spectrophotometric results showed that egg albumin is a softer fining treatment compared to gelatine and cross-flow microfiltration.

In this study for the first time, eight natural stilbenes (trans-resveratrol, trans-piceid, cis-piceid, trans-astringin, trans-piceatannol, (+)-trans-s-viniferin, pallidol and hopeaphenol) isolated and purified from Vitis vinifera, were simultaneously separated and analysed within 5 mn by ultra high pressure liquid chromatography coupled with photodiode array detection.

Recent EU regulations allow the use of carboxymethylcellulose (CMC) as a stabilization agent in wine. We tested CMC in bases for sparkling wines, which must be stabilized before the second fermentation that raises alcohol concentration by 1,5%.

PAs are compartmentalised within the grape berry, and differ in their composition and degree of extractability. Within each compartment, the CWM limits PA extraction firstly by its degree of permeability and secondly its ability to complex with PA molecules.

Protein stabilization is an important part of the winemaking process of white wines, and in this work we present the results of protein stabilization of different monovarietal wines (Xarel.lo, Chardonnay, and Muscat) by a continuous stabilizing filtration process using a column packed with zirconium oxide operating in a continuous regime in a closed loop at pilot scale.