Increasing amino acids and biogenic amines content of white and rosé wines during ageing on lees

The presence of biogenic amines in wine is more and more important both to consumers and producers alike, due to the potential threats of toxicity of humans and consequent trade implications. Biogenic amines are formed from amino acids by decarboxylation carried out by various enzymes located in yeasts and bacteria. During ageing of wines on lees, the release of different compounds, especially proteins, peptides, amino acids, breakdown products of yeasts, can impact on the quality of wine. The aim of this study is to describe the evolution of twenty-two amino acids, precursors of seven biogenic amines during ageing on lees for 12 months, respectively 18 months, using 12 commercial maturation products. The number of experimental samples is 26 (V1SB-V13SB, V1BB-V13BB), produced in Iasi vineyard, vintage 2020, from Sauvignon Blanc and Busuioaca de Bohotin grapes variety. Data indicated a major impact of the variables (commercial maturation products, autolysis process and grape variety) on wine’s characteristics. Considerable amounts of some essential amino acids, such as L-alanine, L-leucine, L-lysine, L-valine and L-glutamic acid were found in samples treated with commercial products, which contained significant amounts of mannoproteins, amino acids and vitamins (samples V6SB, V4SB, V5SB, V5BB, V4BB and V6BB). Vitamins and nitrogenous compounds released by autolysis are used as a support in the decarboxylation process, thus forming biogenic amines

Demographic outlook in the European Union 2017

This paper presents the demographic outlook in the European Union (EU) in 2017. It shows that the EU population, having grown substantially, is now beginning to stagnate, before its expected decline from around the middle of the century. With the world population having risen still more substantially and growth continuing, the EU represents a shrinking proportion of the world population. The EU population is also ageing dramatically, as life expectancy increases and fertility rates are lower than in the past. This has serious implications across a range of areas including the economy, healthcare and pensions. Free movement within the EU and migration from third countries also plays an important role in shaping demography in individual Member States and regions. The 'in-focus' section of this analysis looks at health and notes that the data, whilst inconsistent, suggests that people are not necessarily experiencing the extra life years without limitations to their usual activity

Effect of ageing on lees on the quality of white and rosé wines from Iași vineyard

Ageing of wines on lees (autolysis) involves keeping wines in contact with dead yeast cells for several months/years to intensify the transfer of compounds between yeast cells and wine. During yeast autolysis, release of different compounds has been shown to have a positive influence on organoleptic characteristics of wine as these compounds, including lipids, mannoproteins, peptides, proteins, amino acids, and glucans, are breakdown products of yeasts and can impact on volatile profile of wine. The aim of this study was to evaluate the quality of white and rosé wines aged in contact with lees for 2 months, using 12 commercial maturation products. The studied wines were produced in Iasi vineyard, vintage 2020, from Sauvignon blanc and Busuioacă de Bohotin grapes variety. Thus, 26 samples were obtained (V1 SB-V13 SB; V1 BB – V13 BB). The effect of ageing on lees was assessed by analysing some main aroma compounds, performing an organoleptic analysis and quantifying color changes (CIEL ab parameters). The first impression that the consumer receives from wine is color and to some extent it can influence the taste. In terms of color parameters, an increase in color intensity was evident for all samples after the lees ageing period. Sensorial analysis coupled with statistical analysis tests showed a definite correlation between the maturation products used and their composition vs. certain sensorial indices. The treated wines boasted a smoother sensorial profile, with enhancement of mouth feel and persistence (V2, 3, 11 SB and V2, 3, 11 BB)

Increasing amino acids and biogenic amines content of white and rosé wines during ageing on lees

The presence of biogenic amines in wine is more and more important both to consumers and producers alike, due to the potential threats of toxicity of humans and consequent trade implications. Biogenic amines are formed from amino acids by decarboxylation carried out by various enzymes located in yeasts and bacteria. During ageing of wines on lees, the release of different compounds, especially proteins, peptides, amino acids, breakdown products of yeasts, can impact on the quality of wine. The aim of this study is to describe the evolution of twenty-two amino acids, precursors of seven biogenic amines during ageing on lees for 12 months, respectively 18 months, using 12 commercial maturation products. The number of experimental samples is 26 (V1SB-V13SB, V1BB-V13BB), produced in Iasi vineyard, vintage 2020, from Sauvignon Blanc and Busuioaca de Bohotin grapes variety. Data indicated a major impact of the variables (commercial maturation products, autolysis process and grape variety) on wine’s characteristics. Considerable amounts of some essential amino acids, such as L-alanine, L-leucine, L-lysine, L-valine and L-glutamic acid were found in samples treated with commercial products, which contained significant amounts of mannoproteins, amino acids and vitamins (samples V6SB, V4SB, V5SB, V5BB, V4BB and V6BB). Vitamins and nitrogenous compounds released by autolysis are used as a support in the decarboxylation process, thus forming biogenic amines