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Influence of Lees Contact on Evolution of Amines in Chardonnay Wine
Author(s) -
GonzálezMarco Ana,
AncínAzpilicueta Carmen
Publication year - 2006
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2006.00182.x
Subject(s) - lees , wine , autolysis (biology) , aging of wine , chemistry , food science , bottle , wine color , malolactic fermentation , tyramine , biochemistry , biology , materials science , lactic acid , bacteria , composite material , genetics , enzyme
Some white wines of Chardonnay variety are aged on their lees in oak barrels over several months. Over this period, autolysis takes place and different compounds are freed in the wine, among them, nitrogen compounds. The aim of this work was to study the evolution of amines in Chardonnay wine during 180 d of maturation on lees, with and without weekly stirring. The process was carried out in new French oak barrels with 225 L capacity. From the results obtained it was found that weekly stirring mainly had an influence on histamine and tyramine concentration. The concentration of these amines at the end of the aging period was higher in the wine with weekly stirring. This treatment showed no effect on the amine concentration at the beginning of the wine aging on lees. The aging time also had an influence on the concentration of amines in the Chardonnay wine.