Chemometric Analysis for the Detection of Biogenic Amines in Chilean Cabernet Sauvignon Wines: A Comparative Study between Organic and Nonorganic Production

L. Yañez, J. Saavedra, C. Martínez, A. Córdova, M. A. Ganga

Research output: Contribution to journalArticlepeer-review

22 Scopus citations

Abstract

In this work, the presence of biogenic amines (BAs) was correlated with the type of wine grape culture (traditional or organic) and their concentration in the different stages of winemaking (must, alcoholic fermentation [AF] and malolactic fermentation [MLF]). The formation of BA occurred mainly during MLF in which the percentages for putrescine, cadaverine, phenylethylamine, histamine, and tyramine were 100%, 70%, 13%, 61%, and 44% for the wines produced with traditional grapes and 100%, 94%, 25%, 88%, and 13% for the wines produced with organic grapes, respectively. In general, these latter wines exhibited a lower concentration of total amines. The principal component analysis and partial least-square discriminate analysis indicated that the generation of BA has a certain behavioral pattern in the wines analyzed, which is associated with the different stages of wine production and with the type of culture (traditional or organic) used in the wine grapes.

Original languageEnglish
Pages (from-to)T143-T150
JournalJournal of Food Science
Volume77
Issue number8
DOIs
StatePublished - Aug 2012
Externally publishedYes

Keywords

  • Biogenic amines
  • Chemometrics
  • Fermentation
  • Wine

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