Advances in Research on Biogenic Amines in Wine

Biogenic amines (BA) are the general term for a class of bioactive low-molecular mass organic compounds containing amino groups. Excessive intake of BA will cause adverse physiological reactions and even endanger life. This article presents a systematic review of the sources, biosynthetic mechanism, microbial traceability, detection technologies, and influential factors of BA in wine, as well as the strategies used to control BA during winemaking. This article will provide theoretical guidance for efficient analysis and control of BA in wine, which will in turn promote the healthy and green development of the Chinese wine industry

Pilot-Scale Vinification of Cabernet Sauvignon Using Combined Lactiplantibacillus plantarum and Saccharomyces cerevisiae to Achieve Wine Acidification

Insufficient acidity in grape berries from warm climate regions has been exacerbated due to global warming, thereby becoming a major concern for winemaking. The wine lactic acid bacterium Lactiplantibacillus plantarum has potential to ameliorate wine acidity by producing lactic acid from hexose metabolism, but its impact on wine compositions and sensory outcomes is not well studied. Here, we evaluated acidification and fermentation performance of indigenous L. plantarum in two inoculation regimes (i.e., reverse inoculation and co-inoculation) by conducting pilot-scale vinification using Cabernet Sauvignon with low acidity. Important parameters of the bio-acidified wines, including fermentation kinetics, basic oenological parameters, volatile and sensory profile were compared to those in wines produced by single Saccharomyces cerevisiae with/without chemical acidification. Total titratable acidity in L. plantarum wines were either comparable or significantly higher compared to the chemical acidification control. Chemical profiling reviewed remarkable differences in certain organic acids and major volatile compounds, especially an up to a five-fold, six-fold, and nine-fold increase in lactic acid, ethyl lactate and isoamyl lactate, respectively. Changes in chemical compositions of the bio-acidified wines resulted in differentiated sensory perception compared to the control wines. Except having higher scores for “wine acidity”, the flavour profile of the bio-acidified wines was shifted towards “jammy fruit” and “butter” aromas. Together, these findings highlighted the applicability of using L. plantarum to induce biological acidification along with modulation of wine flavour