Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 61, Issue 39, Pages 9464-9469Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf402489g
Keywords
wine; nuclear magnetic resonance; histidine; histamine; histaminol
Funding
- Universidad de La Rioja
- Gobierno de La Rioja (Instituto de Estudios Riojanos grant)
- Ministerio de Economia y Competitividad/FEDER [CTQ2012/36365]
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The metabolic pathways of amino acids play a crucial role in the organoleptic and hygienic quality in wines. In particular, histidine is one of the most studied amino acids of wines due to histamine toxicity in humans, a biogenic amine derived from histidine by enzymatic decarboxylation. The development of new tools to increase knowledge on metabolism that produces histamine in wine is critical. This study investigated by using nuclear magnetic resonance (NMR) spectroscopy the transformation of histidine into histaminol and histamine during alcoholic and malolactic fermentations The transformations of histidine into histaminol during alcoholic fermentation and into histamine during malolactic fermentation were observed This paper highlights the importance of selecting lactic acid bacteria for malolactic fermentation to avoid the production of biogenic amines such as histamine.
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