7 research outputs found
Biogenic amine in wines
International audience; Biogenic amines (BA) are a group of organic nitrogenous compounds formed and degraded by the metabolism of living organisms (microorganisms, plants and animals). The main BA associated with wine are putrescine, histamine, tyramine and cadaverine, followed by phenylethylamine, spermidine, spermine, agmatine and tryptamine. The variability in the BA content of wine could be explained on the basis of differences in the winemaking process, time and storage conditions, raw material quality, and possible microbial contamination during winery operations. BA are formed by decarboxylation of the corresponding amino acids by microorganisms through substrate-specific decarboxylase enzymes. This property is usually strain dependent. Decarboxylase enzymes are generally induced at acidic pH and therefore they have a possible role in maintaining pH homeostasis or extending the microbial growth period by detoxification of the extracellular medium. The presence of these compounds is considered by some authors a fundamental parameter for the detriment of wine
Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts
Volatile phenols are aromatic compounds and one of the key molecules responsible for olfactory defects in wine. The yeast genus Brettanomyces is the only major microorganism that has the ability to covert hydroxycinnamic acids into important levels of these compounds, especially 4-ethylphenol and 4-ethylguaiacol, in red wine. When 4-ethylphenols reach concentrations greater than the sensory threshold, all wine’s organoleptic characteristics might be influenced or damaged. The aim of this literature review is to provide a better understanding of the physicochemical, biochemical, and metabolic factors that are related to the levels of p-coumaric acid and volatile phenols in wine. Then, this work summarizes the different methods used for controlling the presence of Brettanomyces in wine and the production of ethylphenols
Facteurs biochimiques et physico-chimiques influençant la libération des mannoprotéines de levures
National audienc
Maintenance and protection of yeast morphology by contact with wine polyphenols during simulation of wine aging on lees
30 ref.International audienc
Biogenic amines in wines
Biogenic amines (BA) are a group of organic
nitrogenous compounds formed and degraded by the
metabolism of living organisms (microorganisms, plants
and animals). The main BA associated with wine are
putrescine, histamine, tyramine and cadaverine, followed
by phenylethylamine, spermidine, spermine, agmatine and
tryptamine. The variability in the BA content of wine could
be explained on the basis of differences in the winemaking
process, time and storage conditions, raw material quality,
and possible microbial contamination during winery operations.
BA are formed by decarboxylation of the
corresponding amino acids by microorganisms through
substrate-specific decarboxylase enzymes. This property is
usually strain dependent. Decarboxylase enzymes are
generally induced at acidic pH and therefore they have a
possible role in maintaining pH homeostasis or extending
the microbial growth period by detoxification of the
extracellular medium. The presence of these compounds is
considered by some authors a fundamental parameter for
the detriment of wine