Changes in wine secondary metabolites composition by the timing of inoculation with lactic acid bacteria: impact on wine aroma

White wines are commonly stabilised by removing the heat unstable proteins through adsorption by bentonite, an effective but inefficient wine processing step. Alternative absorbents are thus sought and zirconium dioxide (zirconia) is recognised as a promising candidate.

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%.

The present paper reports the development of an optimized method for simultaneous analysis of
8 biogenic amines (Histamine, Methylamine, Ethylamine, Tyramine, Putrescine, Cadaverine, Phenethylamine, and Isoamylamine). It is based on a method developed by Gomez-Alonso et al. in 2007.

The interaction between mannoproteins and wine phenolic compounds is a subject of great interest as some studies show the possible impact in color stability and an improvement in the sensory characteristics namely the reduction of red wine astringency.

In white wines, Verdejo wine stands out because of its high content in total amino acids. The total content in biogenic amines was low in all wines analyzed and putrescine was the predominant biogenic amine.