Smit Inga, Pfliehinger Marco, Binner Antonie, Großmann Manfred, Horst Walter J, Löhnertz Otmar
Hochschule RheinMain, University of Applied Sciences, Kurt-Schumacher-Ring 18, D-65197, Wiesbaden, Germany.
J Sci Food Agric. 2014 Aug;94(10):2064-72. doi: 10.1002/jsfa.6525. Epub 2014 Jan 15.
Wines rich in biogenic amines can cause adverse health effects to the consumer. Being nitrogen-containing substances, the amount of amines in wines might be strongly influenced by the rate of nitrogen fertiliser application during grape production. The aim of this work was to evaluate the effect of nitrogen fertilisation in the vineyard on the formation of biogenic amines in musts and wines.
In a field experiment which compared unfertilised and fertilised (60 and 150 kg N ha(-1)) vines over two separate years, the total amine concentrations in must and wine increased. The latter was due to an increase of individual amines such as ethylamine, histamine, isopentylamine, phenylethylamine and spermidine in the musts and wines with the nitrogen application. Furthermore, the fermentation process increased the concentration of histamine and ethylamine in most of the treatments, while spermidine, spermine and isopentylamine concentrations generally decreased. Throughout both vintages, the concentrations of tyramine and histamine of the investigated musts and wines never reached detrimental levels to the health of non-allergenic people.
Nitrogen fertilisation has a significant effect on amines formation in musts and wines. Furthermore, during fermentation, ethylamine and histamine increased while other amines were presumably serving as N sources during fermentation.
富含生物胺的葡萄酒会对消费者健康产生不良影响。作为含氮物质，葡萄酒中胺的含量可能会受到葡萄生产过程中氮肥施用量的强烈影响。这项工作的目的是评估葡萄园施肥对葡萄汁和葡萄酒中生物胺形成的影响。
在一项田间试验中，对未施肥和施肥（60和150千克氮/公顷）的葡萄树进行了两年的比较，葡萄汁和葡萄酒中的总胺浓度增加。这是由于随着氮肥的施用，葡萄汁和葡萄酒中乙胺、组胺、异戊胺、苯乙胺和亚精胺等个别胺类物质增加。此外，发酵过程使大多数处理中的组胺和乙胺浓度增加，而亚精胺、精胺和异戊胺浓度通常降低。在整个两个年份中，所研究的葡萄汁和葡萄酒中酪胺和组胺的浓度从未达到对非过敏人群健康有害的水平。
氮肥对葡萄汁和葡萄酒中胺的形成有显著影响。此外，在发酵过程中，乙胺和组胺增加，而其他胺类物质可能在发酵过程中作为氮源。
