Amino acids in wine

I. J. Kosir, J. Kidric 2001, (Identification of amino acids in wines by one- and two-dimensional nuclear magnetic resonance spectroscopy), J. Agric. Food Chem. 49, 50—56. 

T Bauza, A Blaise, F Daumas, JC Cabanis. Determination of biogenic amines and their precursor amino acids in wines of the Vallee du Rhone by high-performance liquid chromatography with precolumn derivatization and fluorimetric detection. J Chromatogr A 707 373-379, 1995. 

Valero, E., Millasn, C., Ortega, J. M., and Mauricio, J. C. (2003). Concentration of amino acids in wine after the end of fermentation by Saccharomyces cerevisiae strains. ]. Sci. Food Agric. 83, 830-835. 

Lehtonen, P. (1996). Determination of amines and amino acids in wine - a review. Am. J. Enol. Vitic., 47, 127-133. 

One of the first to fractionate the nitrogen compounds of wine was Barbera (1933c). He reported only three—ammoniacal, amide and amine, and total nitrogen. His data indicate the possible amount of amino acids in wine and also how much is removed by fermentation. The first extensive fractionation of the nitrogenous material in wines was that of Muth and Malsch (1934). The following indicates some of their results (as milligrams per liter) ... 

Huang, Z. and C.S. Ough. 1993. Identification of N-carbamyl amino acids in wines and in yeast cells. Am.J. Enol. Vitic. 44 49-55. 

Histidine, an amino acid in wine, is decarboxylated into histamine, whose toxicity, allhough low, is additive to the toxicity of other biogenic amines (tyramine, phenyl ethylamine, putrescine and cada-verine) (Figure 5.9). Tyrosine is decarboxylated to form tyramine by a similar reaction. 

An extensive review of analytical methods used in determining amino acids in grapes and wine was reported by Ough and Bustos (92). This paper also includes a comprehensive review of the amino acid composition of musts and wine. In addition, Amerine (21), Amerine and Joslyn (2), and Amerine et al. (3) reviewed amino acids in grapes and wine. 

Decarboxylation 21 Malic acid to lactic acid (in wines) amino acids to amines (histamine and tyramine accumulate in soft cheeses because of surface growth of lorulopsis Candida and Debaryomvces kloeckera). 

It has long been commonplace to determine the concentration of free amino acids in the beverage industries (e.g., wine, beer, fruit juice). In recent years, it has become more common to analyze for free amino acid content in other food and nutritional products. This is due, in part, to the growing practice of supplementing nutritional products with added free amino acids. Since these free amino acids are often being added in response to specific/special nutritional requirements of a target population, it is very important to ensure the fortification levels in these products. 

Together with proteins and peptides, amino acids constitute the main components of the nitrogenous fraction of musts and wines. They are also the most studied and best known nitrogenated components in wines. Free amino acids in musts are of paramount importance. 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 (Kosir and Kidric, 2001). In certain cases, some amino acids... 

Finally, the relationship between the amino acid composition of grapes and the final aromatic composition of wine has been recently described (Hernandez-Orte et al. 2002, 2006). Therefore, it is possible that in the near future grape juice will be complemented with specific mixtures of amino acids in order to improve the aromatic quality of wine. 

Table 13.24 Results of PLS regression for prediction of the aging times in wines from five amino acids in peptides <700 Da fraction...

Polyphenolic compounds can interfere in the analysis of red wines, and amino acids in the analysis of grape juices. Consequently several methods for isolating biogenic amines from wines and juices have been proposed liquid-liquid extraction with butanol of the sample preliminarily concentrated and adjusted to pH 1.5 (Almy et al, 1983) in general, for SPE is preferred strong cation exchange (SCX) under... 

T. Imato, C. Azemori, Y. Asano, and N. Ishibashi, Flow Injection Analysis of Organic Acids and Amino Acids in Sake (Japanese Rice Wine) by Using pH-Sensitive Glass Electrode and Acid-Base Buffer Solution [in Japanese]. J. Flow Injection Anal., 3(2) (1986) 103. 

The individual assay of each amino acid in must or wine by chromatography on strong cation... 

Although the use of CE in food analysis is limited compared with LC, many applications have been reported in recent years in the study of food proteins and peptides. It has been shown that the sensitivity provided by CE using LIE detection for bovine whey proteins is twice as good as that provided by UV detection, under the same separation conditions. LIF detection has also been used together with affinity interactions to enhance the detection sensitivity in CE. For instance, an immunoassay detection method has been described using a polyclonal antibody marked with fluorescein to determine lactoferrin. CE-LIF has also been applied to the determination of amines and amino acids in several samples such as wine and milk products. 

---