Alcoholic fermentation biogenic amines

Biogenic amines in wine and fermented foods are formed primarily via the microbial decarboxylation of amino acids. Examples, such as histamine, tyramine, and phenylethylamine are toxic, especially in alcoholic beverages. Ethanol can inhibit the monoamino oxidase responsible for amine detoxification (Maynard and Schenker, 1996). Histamine can induce allergenic reactions in humans, such as rashes, edema, headaches, hypotension. Tyramine and phenylethylamine can cause hypertension and other symptoms related to the release of noradrenaline. 

Free amino acids in musts are of paramount importance, since they constitute a source of nitrogen for yeasts in alcoholic fermentation, for lactic acid bacteria in malolactic fermentation and can also be a source of aromatic compounds. In certain cases, some amino acids can produce undesirable compounds in wines, such as ethyl carbamate, biogenic amines, ochratoxin A (from 2-phenylalanine) and 3-carbolines (from tryptophane) (Herraiz and Ough 1993 Herraiz et al. 1993). 

During alcoholic fermentation, the degree of maceration is the first factor that affects the extraction of some compounds present in the grape skin, especially phenolic compounds, which are responsible for the color of the wine. However, not only does the maceration affect the extraction of polyphenols but also of other grape components, such as proteins, polysaccharides and, also, amino acids, which are precursors of biogenic amines. In most red wines, alcoholic fermentation takes place... 

Garde-Cerdan, T., Arias-GU, M. Romano, R (2007). Formation of biogenic amines throught spontaneous and inoculated wine alcoholic fermentations effect of SO2. Food Control (en prensa, doi 10.1016/j.foodcont.2006.07.003). 

Herbert, R, Cabrita, M.J., Ratola, N., Laureano, O. Alves, A. (2005). Eree amino adds and biogenic amines in wines and musts from the Alentejo region. Evolution of amines during alcoholic fermentation and relationship with variety, sub-region and vintage. J. Food. Eng., 66, 315-322. 

Soufleros et al. (1998) noted that biogenic amines are formed from their precursor amino acid during and after spontaneous malolactic fermentation. Spoilage bacteria such as Pediococcus 3.nd Lactobacillus hud been implicated (Delfini, 1989 Moreno-Arribas et al., 2000 2003 Arena and Manca de Nadra, 2001), however, yeast strain used for alcoholic... 

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