4.7 Article

The effect of non-Saccharomyces yeasts on biogenic amines in wine

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

Formation of amino acid derivatives in white and red wines during fermentation: Effects of non- Saccharomyces yeasts and Oenococcus oeni

Cemile Yilmaz et al.

Summary: This study investigated the impact of commercial non-Saccharomyces yeasts and Oenococcus oeni on the formation of amino acid derivatives in white and red wines during fermentation. It was found that different yeast combinations could influence the content of amino acid derivatives. Additionally, changes in neuroactive compounds in wines under different conditions were observed.

FOOD CHEMISTRY (2021)

Article Biotechnology & Applied Microbiology

Simulated lees of different yeast species modify the performance of malolactic fermentation by Oenococcus oeni in wine-like medium

Aitor Balmaseda et al.

Summary: The use of non-Saccharomyces yeast in combination with S. cerevisiae in winemaking may impact malolactic fermentation (MLF). This study found that non-Saccharomyces lees, particularly from strains of T. delbrueckii, showed higher compatibility with certain O. oeni strains, resulting in a shorter MLF with maintained bacterial cell viability. Additionally, supplementation of lees increased nitrogen compounds available by O. oeni and strain specific amino acid assimilation was observed.

FOOD MICROBIOLOGY (2021)

Article Chemistry, Analytical

Polyphenols, biogenic amines and amino acids patterns in Verdelho wines according to vintage

Rosa Perestrelo et al.

MICROCHEMICAL JOURNAL (2020)

Article Agriculture, Multidisciplinary

Biogenic Amines and Free Amino Acids in Traditional Fermented Vegetables-Dietary Risk Evaluation

Olga Swider et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

Article Plant Sciences

Biogenic Amines and the Antioxidant Capacity of Juice and Wine from Brazilian Hybrid Grapevines

Hector Alonzo Gomez Gomez et al.

PLANT FOODS FOR HUMAN NUTRITION (2020)

Article Chemistry, Applied

Chemical hazards in grapes and wine, climate change and challenges to face

Cristina Ubeda et al.

FOOD CHEMISTRY (2020)

Article Food Science & Technology

Brettanomyces Spoilage in Albanian Wines Assessed by Culture-Dependent and Culture-Independent Methods

Ilir Lloha et al.

JOURNAL OF FOOD SCIENCE (2019)

Review Biotechnology & Applied Microbiology

The impacts of Schizosaccharomyces on winemaking

Santiago Benito

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2019)

Review Food Science & Technology

Lachancea yeast species: Origin, biochemical characteristics and oenological significance

Tristan Jade Porter et al.

FOOD RESEARCH INTERNATIONAL (2019)

Article Multidisciplinary Sciences

Lysine harvesting is an antioxidant strategy and triggers underground polyamine metabolism

Viridiana Olin-Sandoval et al.

NATURE (2019)

Article Chemistry, Applied

Biogenic amines profile in red wines regarding aging and storage conditions

Monica Palomino-Vasco et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2019)

Review Biotechnology & Applied Microbiology

Measures to improve wine malolactic fermentation

Krista M. Sumby et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2019)

Article Genetics & Heredity

Analysis of the NCR Mechanisms in Hanseniaspora vineae and Saccharomyces cerevisiae During Winemaking

Jessica Lleixa et al.

FRONTIERS IN GENETICS (2019)

Review Biotechnology & Applied Microbiology

Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector

Carmen Berbegal et al.

FERMENTATION-BASEL (2019)

Review Food Science & Technology

An Overview on Biogenic Amines in Wine

Antonella Costantini et al.

BEVERAGES (2019)

Article Food Science & Technology

Making natural sparkling wines with non-Saccharomyces yeasts

Nedret Neslihan Ivit et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2018)

Review Biotechnology & Applied Microbiology

The impact of Torulaspora delbrueckii yeast in winemaking

Santiago Benito

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2018)

Article Biotechnology & Applied Microbiology

New oenological practice to promote non-Saccharomyces species of interest: saturating grape juice with carbon dioxide

Laura Chasseriaud et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2018)

Article Food Science & Technology

Biogenic amines and other polar compounds in long aged oxidized Vernaccia di Oristano white wines

Carlo Ignazio Giovanni Tuberoso et al.

FOOD RESEARCH INTERNATIONAL (2018)

Article Food Science & Technology

Dynamic of biogenic amines and precursor amino acids during cabernet sauvignon vinification

Karem Henriquez-Aedo et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Review Chemistry, Analytical

Literature update of analytical methods for biogenic amines determination in food and beverages

Myrsini Papageorgiou et al.

TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2018)

Article Biochemistry & Molecular Biology

The Content of Biogenic Amines in Croatian Wines of Different Geographical Origins

Ivana Mitar et al.

MOLECULES (2018)

Review Biotechnology & Applied Microbiology

Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

Donatella Restuccia et al.

FERMENTATION-BASEL (2018)

Article Food Science & Technology

Early transcriptional response to biotic stress in mixed starter fermentations involving Saccharomyces cerevisiae and Torulaspora delbrueckii

Jordi Tronchoni et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)

Article Biotechnology & Applied Microbiology

Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity

Warren Albertin et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2017)

Article Food Science & Technology

Evaluation of biogenic amines in wine: Determination by an improved HPLC-PDA method

Anna Chiara Manetta et al.

FOOD CONTROL (2016)

Article Biotechnology & Applied Microbiology

Quality and Composition of Airen Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae

Angel Benito et al.

FOOD TECHNOLOGY AND BIOTECHNOLOGY (2016)

Article Food Science & Technology

Use of Schizosaccharomyces strains for wine fermentation-Effect on the wine composition and food safety

A. E. Mylona et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)

Article Biochemistry & Molecular Biology

Outlining the influence of non-conventional yeasts in wine ageing over lees

Ignacio Belda et al.

YEAST (2016)

Review Microbiology

Metabolites of Microbial Origin with an Impact on Health: Ochratoxin A and Biogenic Amines

Pasquale Russo et al.

FRONTIERS IN MICROBIOLOGY (2016)

Review Microbiology

Technological Factors Affecting Biogenic Amine Content in Foods: A Review

Fausto Gardini et al.

FRONTIERS IN MICROBIOLOGY (2016)

Article Biotechnology & Applied Microbiology

Formation of Biogenic Amines in Wine Production

E. V. Kushnereva

APPLIED BIOCHEMISTRY AND MICROBIOLOGY (2015)

Article Biotechnology & Applied Microbiology

Tyramine biosynthesis is transcriptionally induced at low pH and improves the fitness of Enterococcus faecalis in acidic environments

Marta Perez et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2015)

Article Biotechnology & Applied Microbiology

Genomic expression program of Saccharomyces cerevisiae along a mixed-culture wine fermentation with Hanseniaspora guilliermondii

Catarina Barbosa et al.

MICROBIAL CELL FACTORIES (2015)

Article Biotechnology & Applied Microbiology

Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

A. Contreras et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2014)

Article Food Science & Technology

Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration

Nicola Francesca et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)

Article Agriculture, Multidisciplinary

Study of the effect of vintage, maturity degree, and irrigation on the amino acid and biogenic amine content of a white wine from the Verdejo variety

Miriam Ortega-Heras et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)

Article Food Science & Technology

Melatonin is formed during winemaking at safe levels of biogenic amines

M. Isabel Rodriguez-Naranjo et al.

FOOD AND CHEMICAL TOXICOLOGY (2013)

Article Agriculture, Multidisciplinary

NMR Study of Histidine Metabolism during Alcoholic and Malo lactic Fermentations of Wine and Their Influence on Histamine Production

Eva Lopez-Rituerto et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

Article Food Science & Technology

Evaluating the influence of maceration practices on biogenic amine formation in wine

Anita Y. Smit et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2013)

Article Food Science & Technology

Evaluation of biogenic amines content in chilean reserve varietal wines

Karem Henriquez-Aedo et al.

FOOD AND CHEMICAL TOXICOLOGY (2012)

Article Chemistry, Applied

Free amino acids and biogenic amines in Alicante Monastrell wines

Marina Patricia Arrieta et al.

FOOD CHEMISTRY (2012)

Review Food Science & Technology

High-Performance Liquid Chromatography Analysis of Amines in Must and Wine: A Review

Almudena Pena-Gallego et al.

FOOD REVIEWS INTERNATIONAL (2012)

Article Microbiology

Managing your wine fermentation to reduce the risk of biogenic amine formation

Anita Yolandi Smit et al.

FRONTIERS IN MICROBIOLOGY (2012)

Article Chemistry, Applied

Levels of histamine and other biogenic amines in high-quality red wines

V. Konakovsky et al.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2011)

Article Agriculture, Multidisciplinary

Gas Chromatography-Mass Spectrometry Assessment of Amines in Port Wine and Grape Juice after Fast Chloroformate Extraction/Derivatization

S. C. Cunha et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Article Chemistry, Applied

Influence of alcoholic and malolactic starter cultures on bioactive amines in Merlot wines

Luciano Manfroi et al.

FOOD CHEMISTRY (2009)

Article Chemistry, Applied

Occurrence of biogenic amines in wine: The role of grapes

V. Del Prete et al.

FOOD CHEMISTRY (2009)

Review Food Science & Technology

Current knowledge about the presence of amines in wine

Carmen Ancin-Azpilicueta et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)

Article Biotechnology & Applied Microbiology

Physiological and oenological traits of different Dekkera/Brettanomyces bruxellensis strains under wine-model conditions

Ileana Vigentini et al.

FEMS YEAST RESEARCH (2008)

Article Chemistry, Applied

Biogenic amines in wines: Influence of oenological factors

Ana P. Marques et al.

FOOD CHEMISTRY (2008)

Article Chemistry, Applied

A survey of biogenic amines in chinese red wines

Li Zhijun et al.

FOOD CHEMISTRY (2007)

Article Biotechnology & Applied Microbiology

Influence of yeast strain on ochratoxin A content during fermentation of white and red must

F Cecchini et al.

FOOD MICROBIOLOGY (2006)

Article Biotechnology & Applied Microbiology

Metabolic engineering of malolactic wine yeast

John I. Husnik et al.

METABOLIC ENGINEERING (2006)

Article Agriculture, Multidisciplinary

Biogenic amines in wines from three Spanish regions

JM Landete et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Agriculture, Multidisciplinary

Changes in amine concentrations during aging of red wine in oak barrels

NJ Moreno et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Biochemistry & Molecular Biology

Localization and function of the yeast multidrug transporter Tpo1p

M Albertsen et al.

JOURNAL OF BIOLOGICAL CHEMISTRY (2003)

Article Agriculture, Multidisciplinary

Content of biogenic Amines in a Chardonnay wine obtained through spontaneous and inoculated fermentations

D Torrea et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Biotechnology & Applied Microbiology

Formation of biogenic amines as criteria for the selection of wine yeasts

M Caruso et al.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2002)

Article Food Science & Technology

Changes in biogenic amine content of Tokai grapes, wines, and aszu-wines

G Hajós et al.

JOURNAL OF FOOD SCIENCE (2000)