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Food in health and disease : scientific-professional journal of nutrition and dietetics, Vol. 3 No. 1, 2014.

Original scientific paper

Influence of the immobilized yeast cells technology on the presence of biogenic amines in wine

Borislav Miličević ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, HR-31000 Osijek, Croatia
Drago Šubarić ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, HR-31000 Osijek, Croatia
Jurislav Babić ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, HR-31000 Osijek, Croatia
Đurđica Ačkar ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, HR-31000 Osijek, Croatia
Antun Jozinović orcid id orcid.org/0000-0001-9627-1013 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, HR-31000 Osijek, Croatia
Emil Petošić ; Zvečevo d.d., Food Industry, Kralja Zvonimira 1, 34000 Požega, Croatia
Anita Matijević ; Galić d.o.o., Vilima Korajca 1, 34330 Velika, Croatia

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Abstract

Biogenic amines are basic nitrogenous low molecular weight compounds with biological activity. Biogenic amines are important because they contain a health risk for sensitive humans. Biogenic amines in the wine can be formed from their precursors by various microorganisms present in the wine, at any stage of production. The aim of the present work was to study the changes of the content of biogenic amines in wines made from grape variety Frankovka and Pinot noir (Vitis vinifera L.) from Kutjevo vineyards, located in the east part of continental Croatia, vintage 2012, produced with cold maceration and use of fermentation method with immobilized yeast cells. Biogenic amines were quantified using a reversed-phase high performance liquid chromatography (RP-HPLC). Histamine was the most abundant biogenic amine followed by 2-Phenylethylamine. Total amount of biogenic amines ranged from 8.81 mg/L in wines produced with immobilized yeast cells up to 9.91 mg/L in wines made in classical fermentation process. From the results obtained in this study, it can be concluded that immobilized yeast cells technology can influence on the formation of biogenic amines.

Keywords

biogenic amines; immobilized yeast cells

Hrčak ID:

126234

URI

https://hrcak.srce.hr/126234

Publication date:

31.7.2014.

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