Einfluss kellertechnischer maßnahmen auf biogenamine in wein

exam-Various experiments have been conducted to exam-ine ine the main measures of the whole winemaking process on the content of biogenic amines in wine. In spite of significant differences, the absolute amine concentration was low and harmless. The mean concentration of isopentylamine was 3,4 mg/l which represented half of the total amine concentration in wine. Spermidin and putrescine occurred at 1,3 mg/l, histamine, phenylethylamine and ethylamine up to 0,3 mg/l. During alcoholic fermentation, yeasts were able to build histamine, putrescine and ethylamine and also less clearly cadaverine and spermine. The formation of amines depended strongly on the yeast strain. A following storage on lees did not increase the amine concentration significantly. Histamine and spermidine increased after the addition of diammonium hydrogen phosphate as a single fermentation supplement. In combination with thiamine and yeast cell walls no effect on amine formation could be found. Even the addition of arginine did not increase the corresponding amines putrescine and spermidine. Malolactic fermentation with Oenococcus oeni increased histamine concentration, a following storage without sulfuring resulted in generally increased amine concentration. A reduction of amine due to fining agents was only found when amine concentration was high. The best effect was achieved with sodium bentonite. The application into the must showed a better histamine reducing effect (diminution by 80 %) than that into wine (diminution by 40 %).