Biogenic amine synthesis in high quality Tempranillo wines. Relationship with lactic acid bacteria and vinification conditions

Due to toxicological and economical concerns, there is considerable interest in establishing which enological practices promote biogenic amine accumulation in wines. Effects of SO2 and lysozyme, malolactic fermentation (MLF) management and ageing have been studied. The type of bacteria performing MLF and ageing proved to be the main factors influencing biogenic amine content of wine, specifically Tempranillo from Somontano appellation (Huesca, Spain), produced at an industrial scale. Sulphur dioxide and lysozyme, at the doses used, were not sufficient to reduce lactic acid bacteria populations. Treatments to inhibit MLF were not able to prevent histamine production. No relationship was found between the type of vessel in which MLF took place and subsequent biogenic amine content.