Cátedra de Química Agrícola. E.T.S.I. Agrónomos y Montes. Universidad de Castilla-La Mancha. Avda. de España s/n, 02071 Albacete, Spain.
Dipartimento di Scienze del Farmaco. Università degli Studi del Piemonte Orientale "A. Avogadro". Largo Donegani 2, 28100 Novara, Italy.
Food Res Int. 2017 Sep;99(Pt 1):328-335. doi: 10.1016/j.foodres.2017.05.016. Epub 2017 May 22.
The aim was to study how factors such as temperature, alcoholic degree, and amino acids supplementation are able to influence the content of tyramine, histamine, 2-phenylethylamine, tryptamine and their precursor amino acids in winemaking process. Biogenic amines and amino acids were quantified at the beginning, middle and end of alcoholic fermentation, and at the end of malolactic fermentation. In general, samples produced with amino acid supplementation did not show the highest concentrations of biogenic amines, except for histamine, which content increased with the addition of the four amino acids. The synthesis of tyramine was mainly affected by the temperature and alcoholic degree, the formation of phenylethylamine was largely influenced by alcoholic degree, and tryptamine synthesis principally depended on temperature. Interestingly, there was interaction between these three factors for the biogenic amines studied. In conclusion, winemaking conditions should be established depending on the biogenic amine which synthesis is required to be controlled.
目的是研究温度、酒精含量和氨基酸补充等因素如何影响酿酒过程中天冬氨酸、组氨酸、2-苯乙胺、色氨酸及其前体氨基酸的含量。在酒精发酵开始、中期和结束时，以及苹果酸-乳酸发酵结束时，对生物胺和氨基酸进行定量分析。一般来说，添加氨基酸的样品并没有表现出最高的生物胺浓度，除了组氨酸，它的含量随着四种氨基酸的添加而增加。酪氨酸的合成主要受温度和酒精含量的影响，苯乙胺的形成主要受酒精含量的影响，色氨酸的合成主要取决于温度。有趣的是，这三个因素对所研究的生物胺有相互作用。总之，应根据需要控制生物胺合成的条件来建立酿酒条件。
