Biogenic Amines: Biogenic Amines: • Descriptions • Descriptions • Sources • Sources • Control • Control Control Control Dr Charles G Edwards Dr Charles G Edwards Dr . Charles G. Edwards Dr . Charles G. Edwards WSU Viticulture/Enology Team WSU Viticulture/Enology Team
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Amines - Washington Association of Wine Grape Growers
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Biogenic Amines:Biogenic Amines:
• Descriptions• Descriptions• Sources• Sources• Control• Control Control Control
Dr Charles G EdwardsDr Charles G EdwardsDr. Charles G. EdwardsDr. Charles G. EdwardsWSU Viticulture/Enology TeamWSU Viticulture/Enology Team
Biogenic AminesBiogenic Amines
A. What are these?A. What are these?
1. Organic N1. Organic N--containing bases of lowcontaining bases of lowmolecular weight produced by life forms.molecular weight produced by life forms.
2. Found in many (if not all) fermented foods.2. Found in many (if not all) fermented foods.
a. Many different types found in nature.a. Many different types found in nature.
2. Found in many (if not all) fermented foods.2. Found in many (if not all) fermented foods.
a. Highly variable concentrations.a. Highly variable concentrations.
Ph l th l i *Ph l th l i *Phenylethylamine*Phenylethylamine*Biogenic amine*Biogenic amine*
Biogenic AminesBiogenic Amines
COHH
B. Source 1 (amino acid B. Source 1 (amino acid amine)amine)
CO2 CH2 HNH2
CHCNH
C
CN
CH2 COOHNH2
CHCNH
C
CN
Histidine Histamine
CH
CH
C. Source 2 (polyamine)C. Source 2 (polyamine)SAM
P t i
(CH2)4 NH2
HH2N
S idi
SAM
(CH2)4 NH2N NH2(CH2)3
Putrescine Spermidine
Biogenic AminesBiogenic Amines
D. Microorganisms involved:D. Microorganisms involved:
1.1. PediococcusPediococcus and and LactobacillusLactobacillus. .
2. “Wild” strains of 2. “Wild” strains of OenococcusOenococcus. .
3. 3. BrettanomycesBrettanomyces and and Saccharomyces Saccharomyces (some). (some).
E B fit t i b lE B fit t i b l
1. Growth factors? 1. Growth factors?
E. Benefit to microbe unclear:E. Benefit to microbe unclear:
2. Indirect gain of energy?2. Indirect gain of energy?
3. Lessen osmotic shock?3. Lessen osmotic shock?
Biogenic AminesBiogenic Amines
F. Health considerationsF. Health considerations
1. Cause headaches/other health symptoms.1. Cause headaches/other health symptoms.
2. Histamine is probably largest concern.2. Histamine is probably largest concern.
b Tyramine and phenylethylamine also toxicb Tyramine and phenylethylamine also toxic
a. Foa. Focus of governmental regulation.cus of governmental regulation.
b. Tyramine and phenylethylamine also toxic.b. Tyramine and phenylethylamine also toxic.
c. Putrescine/cadaverine can enhance toxicityc. Putrescine/cadaverine can enhance toxicityalthough not toxic themselvesalthough not toxic themselvesalthough not toxic themselves.although not toxic themselves.
3. Most hazardous amine known to humans…..3. Most hazardous amine known to humans…..
Biogenic AminesBiogenic Amines
G. Quality considerationsG. Quality considerations
1. Impact of low concentrations not understood.1. Impact of low concentrations not understood.
a. Cadeverine/putrescine a. Cadeverine/putrescine
b. Complexity?b. Complexity?
ppodors of putrefying fleshodors of putrefying flesh
2. High concentrations (>100 mg/L) can result in2. High concentrations (>100 mg/L) can result in“metallic ” “meaty ” or “putrid” aromas *“metallic ” “meaty ” or “putrid” aromas *metallic, meaty, or putrid aromas.metallic, meaty, or putrid aromas.
3. Does presence of amines = poor winemaking?3. Does presence of amines = poor winemaking?
A. WIDE range of concentrations in wines.A. WIDE range of concentrations in wines.
1. Several studies have been published (esp. Spain).1. Several studies have been published (esp. Spain).
2 VERY difficult to make conclusions regarding2 VERY difficult to make conclusions regarding2. VERY difficult to make conclusions regarding2. VERY difficult to make conclusions regardingimpact of various parameters.impact of various parameters.
• Precursors • Precursors • Microbe with enzymatic activity • Microbe with enzymatic activity
O ti l i b th ditiO ti l i b th diti• Optimal microbe growth conditions • Optimal microbe growth conditions