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Influence of addition of yeast autolysate on the formation of amines in wine
Author(s) -
Marco Ana González,
Moreno Nerea Jiménez,
Azpilicueta Carmen Ancín
Publication year - 2006
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2602
Subject(s) - malolactic fermentation , wine , chemistry , yeast , aroma , yeast in winemaking , food science , fermentation , wine fault , amino acid , free amino nitrogen , ethanol fermentation , fermentation in winemaking , aroma of wine , biochemistry , chromatography , saccharomyces cerevisiae , biology , bacteria , lactic acid , genetics
Amines, substances which can be toxic or have a negative effect on wine aroma, are formed during alcoholic and malolactic fermentations depending on various factors. In this work the influence of the addition of yeast autolysate to must on the concentration of amines in wine is studied. For this purpose Chardonnay must supplemented with the yeast autolysate was used; a second sample was also used without it (control sample). This autolysate provided amino acids and long‐chain fatty acids (C16 and C18). The enrichment of must by these nutrients did not produce an increase of amines during alcoholic fermentation despite the fact that consumption of amino nitrogen in general, and of some precursor amino acids in particular, was somewhat higher in the supplemented sample. After malolactic fermentation it was observed that the concentration of biogenic amines was higher in the wine from the supplemented must. Copyright © 2006 Society of Chemical Industry