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Studies on the formation of histamine in must and wines from elderberry fruit
Author(s) -
Pogorzelski Eugeniusz
Publication year - 1992
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.2740600212
Subject(s) - histamine , histidine decarboxylase , yeast , fruit wine , fermentation , food science , chemistry , histidine , enzyme , biochemistry , biology , brewing , pharmacology
In wines from elderberry fruit harvested in four successive years, 3.65–12.36 mg litre −1 of histamine were detected. Histamine content in the wines depended on the pulp treatment prior to processing and the yeast strain used for the fermentation. The investigation of factors affecting the formation of histamine has shown that it is formed as a result of the action of histidine decarboxylase (EC 4. 1. 1. 22) of elderberry fruit, enzymes contained in Polish pectolytic preparation ‘Pectopol PT’, and during fermentation under the effect of histidine decarboxylase produced by yeasts. The highest activity of this enzyme has been found in Bordeaux yeast, with decreasing activities in Burgundy, Malaga, Tokay and Syrena yeasts.