Glasnik Zaštite Bilja, Vol. 40 No. 6, 2017.
Original scientific paper
https://doi.org/10.31727/gzb.40.6.1
Presence of biogenic amines in sparkling wine influenced by the immobilized yeast cells technology
Borislav Miličević
; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek
Jurislav Babić
orcid.org/0000-0002-6453-1850
; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek
Đurđica Ačkar
orcid.org/0000-0003-4257-2907
; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek
Antun Jozinović
orcid.org/0000-0001-9627-1013
; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek
Vlado Previšić
; Kutjevo d.d.
Radoslav Miličević
; Progresys d.o.o.
Drago Šubarić
orcid.org/0000-0002-6956-5814
; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek
Abstract
Recent trends in food safety are promoting an increasing search for trace compounds that can affect human health, biogenic amines belong to this group of substances. Biogenic amines are basic nitrogenous low molecular weight compounds with biological activity. 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 investigate the changes of the content of biogenic amines in sparkling wines produced by fermentation method with immobilized yeast cells. Biogenic amines were quantified using a reversedphase high performance liquid chromatography (HPLC). Total amount of biogenic amines was 5.41 mgL-1 in wines made with immobilized yeast cells and 7.24 mgL-1 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 the formation of biogenic amines.
Keywords
biogenic amines; immobilized yeast cells; sparkling wine
Hrčak ID:
191073
URI
Publication date:
15.12.2017.
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