Occurrence in wine

Leitao, M.C., Teixeira, H.C., Barreto Crespo, M.T. San Romao, M.V. (2000). Biogenic amines occurrence in wine. Amino acid decarboxylase and proteolytic activities expression by Oeno-coccus oeni. J. Agric. Food Chem., 487, 2780-2784. 

De Revel, G., Marchand, S., Bertrand, A. (2004). Identification of Maillard-type aroma compounds in winelike model systems of cysteine-carbonyls Occurrence in wine Nutraceutical Beverages Chemistry, Nutrition, and Health Effects. ACS Symposium Series 871, 353-364. 

Further evaluation of OTA occurrence in wines worldwide has revealed that variable proportions of wines are contaminated but only a rather small number has levels over the maximum allowable limit of 2.0 (rg/kg (Ng et al. 2004 Mateo et al. 2007). Higher concentrations are more frequent in wines produced from dried grapes and in raisins, but are less consumed than table wines (Burdaspal and Legarda 2007 Valero et al. 2007b). Burdaspal and Legarda (2007) showed that sweet wines only contributed with 3.1-3.8% (regular consumers) or 0.3-0.4% (whole adult population) to the PTWI. Therefore, wines do not seem to have a significant contribution to human exposure to OTA. 

Salas, E. et ah. Demonstration of the occurrence of flavanol-anthocyanin adducts in wine and in model solutions. Anal. Chim. Acta, 513, 325, 2004. 

Dextrose was doubtless known to the ancients because of its occurrence in granulated honey and evaporated wine musts. Efforts to prepare the sugar as an article of commerce were not made until the beginning of the nineteenth century. 

Waters, E. J., Peng, Z., Pocock, K. F., and Williams, P. J. (1995). Proteins in white wine, I Procyanidin occurrence in soluble proteins and insoluble protein hazes and its relationship to protein instability. Aust. ]. Grape Wine Res. 1, 86-93. 

Otteneder, H., and Majerus, P. (2000). Occurrence of ochratoxrn A (OTA) in wines Influence of the type of wine and its geographical origin. Food Addit. Contain. 17, 793-798. 

Jurd, L., Review of polyphenol condensation reactions and their possible occurrence in the aging of wines. Am. J. Enol. Vitic. 20, 197, 1969. 

The growth of malo-lactic bacteria in wines is favored by moderate temperatures, low acidity, very low levels of S02, and the presence of small amounts of sugar undergoing fermentation by yeast. It is frequently possible to inoculate a wine with a pure culture of a desirable strain of bacteria and obtain the malo-lactic fermentation under controlled conditions. The pure-culture multiplication of the selected strain of bacteria is difficult, however. It is also difficult to control the time of the malo-lactic fermentation—sometimes it occurs when not wanted, and at other times will not go when very much desired. For the home winemaker it is probably most satisfactory to accept the malo-lactic fermentation if it occurs immediately following the alcoholic fermentation. The wines should then be siphoned away from deposits, stored in completely filled containers at cool temperatures, and have added to them about 50 ppm S02. If the malo-lactic fermentation does not take place spontaneously and the wine is reasonably tart, the above described regime of preservation will likely prevent its occurrence. When the malo-lactic transformation takes place in wines in bottles, the results are nearly always bad. The wine becomes slightly carbonated, and the spoiled sauerkraut flavors are emphasized. 

Otteneder H, Majerus P (2000) Occurrence of Ochratoxin A (OTA) in Wines. Influence of the Type of Wine and Its Geographical Origin. Food Addit Contam 17 793... 

The final chapter in this volume deals with a very different topic. Professor H. Wamhoff of the University of Bonn, Germany, and Professor G. W. Gribble of Dartmouth College in New Hampshire have documented the fascinating subject of the occurrence of heterocyclic components in wine. The authors, experts in both oenology (wine-making) and in heterocyclic chemistry, have provided us with a most fascinating account of the tremendous diversity of heterocycles which occur in wine and which must in many cases be responsible for the quality, flavor, and color of a wine as well as the bouquet and the flavor which characterize one of the most ancient cultural drinks of the world. Enjoy ... 

Csoma, H. and Sipiczki, M. (2008). Taxonomic reclassification of Candida stellata strains reveals frequent occurrence of Candida zemplinina in wine fermentation. FEMS Yeast Res. 8, 328-336. 

Acrolein has been identified in foods and food components such as raw cocoa beans, chocolate liquor, souring salted pork, fried potatoes and onions, raw and cooked turkey, and volatiles from cooked mackerel, white bread, raw chicken breast, ripe arctic bramble berries, heated animal fats and vegetable oils, and roasted coffee (Cantoni et al. 1969 EPA 1980, 1985 IARC 1985 Umano and Shibamoto 1987). Sufficient data are not available to establish the level of acrolein typically encountered in these foods. Trace levels of acrolein have been found in wine, whiskey, and lager beer (IARC 1985). Further information regarding the occurrence of acrolein in food and related products is provided by EPA (1980). 

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