Effects of ageing on stilbenes and biogenic amines in red grape winemaking with stem contact maceration
Teodora Basile
Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, 70010, Turi, Italy
Teodora Basile and Vittorio Alba contributed equally to this study.
Search for more papers by this authorCorresponding Author
Vittorio Alba
Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, 70010, Turi, Italy
Teodora Basile and Vittorio Alba contributed equally to this study.
Correspondence Vittorio Alba, Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria, Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, 70010, Turi, Italy. Email: [email protected]Search for more papers by this authorSerafino Suriano
Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, 70010, Turi, Italy
Search for more papers by this authorMichele Savino
Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, 70010, Turi, Italy
Search for more papers by this authorLuigi Tarricone
Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, 70010, Turi, Italy
Search for more papers by this authorTeodora Basile
Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, 70010, Turi, Italy
Teodora Basile and Vittorio Alba contributed equally to this study.
Search for more papers by this authorCorresponding Author
Vittorio Alba
Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, 70010, Turi, Italy
Teodora Basile and Vittorio Alba contributed equally to this study.
Correspondence Vittorio Alba, Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria, Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, 70010, Turi, Italy. Email: [email protected]Search for more papers by this authorSerafino Suriano
Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, 70010, Turi, Italy
Search for more papers by this authorMichele Savino
Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, 70010, Turi, Italy
Search for more papers by this authorLuigi Tarricone
Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, 70010, Turi, Italy
Search for more papers by this authorFunding information: Apulia Region in the Regional Development Program 2007/2013; Axis I Improvement of competitiveness in agricultural and forestry sectors, Integrated Projects of the Production Chain - Measure 124
Abstract
Stem contact maceration is a technique used in red winemaking for wines poor of phenolic constituents (tannins) in order to improve organoleptic characteristics and ensure color stability over time. This article investigates how the presence of different amounts of de-stemmed bunches affects stilbenoids, known for their nutraceutical properties and biogenic amines (BAs), known for their adverse physiological and toxicological effects, at racking and after 24 months of storage in Primitivo wine. Stilbenes found in Primitivo were not influenced by the stems during maceration/fermentation. The ageing period resulted in isomerization phenomena of trans forms of piceid and resveratrol to the corresponding cis forms. The presence of stems during the winemaking did not induced the production or enhanced BAs content. Therefore, this enological practice does not represent a limit in terms of food safety and product quality.
Practical applications
Red wines poor in proanthocyanidins are subjected to color loss and decrease of organoleptic properties over time. Stem contact maceration is a technique used in red winemaking in order to enforce structure and stabilize color over time. Since food safety and product quality are of paramount importance, this study for the first time examines the presence of dangerous biogenic amines (BAs) and potent antioxidant stilbenoids throughout the production and aging of red wines produced with this technique. Results may benefit the winemaking industry and researchers who are striving to improve the processing and marketing of red wine.
REFERENCES
- Alberto, M., Arena, M., & Manca de Nandra, M. (2007). Putrescine production from agmatine by Lactobacillus hilgardii: Effect of phenolic compounds. Food Control, 18, 898–903.
- Anli, R. E., & Bayram, M. (2008). Biogenic amines in wines. Food Reviews International, 25, 86–102.
- Balík, J., Kyselákova, M., Vrchotová, N., Tríska, J., Kumsta, M., Veverka, J., … Lefnerová, D. (2008). Relations between polyphenols content and antioxidant activity in vine grapes and leaves. Czech Journal Food Science, 26(Special Issue), S25–S32.
- Bautista-Ortín, A. B., Busse-Valverde, N., López-Roca, J. M., Gil-Muñoz, R., & Gómez-Plaza, E. (2014). Grape seed removal: Effect on phenolics, chromatic and organoleptic characteristics of red wine. International Journal of Food Science & Technology, 49, 34–41.
- Bavaresco, L., Petegolli, D., Cantù, E., Fregoni, M., Chiusa, G., & Trevisan, M. (1997). Elicitation and accumulation of stilbene phytoalexins in grapevine berries infected by Botrytis cinerea. Vitis, 36, 77–83.
- Bavaresco, L., Pezzuto, S., Gatti, M., & Mattivi, F. (2007). Role of the variety and some environmental factors on grape stilbenes. Vitis, 46(2), 57–61.
- Borsa, D., Corino, L., Borio, M., Monticelli, L., & Di Stefano, R. (2003). The “Uvalino”: A variety responsible for synthesis of high amounts of resveratrol. In A. Lonvaud-Funel, G. Revel, & P. Darriet (Eds.), Oenologie 2003: VIIth International Symposium of Oenology. Paris, France and New York, NY: Editions Tec & doc.
- Bouloumpasi, E., Soufleros, E. H., Tsarchopoulos, C., & Biliaderis, C. G. (2002). Primary amino acid composition and its use in discrimination of Greek red wines with regard to variety and cultivation region. Vitis, 41(4), 195–202.
- Brianceau, S., Vitrac, X., Turk, M., & Vorobiev, E. (2015). High voltage electric discharges assisted extraction of stilbenes from grape stems. In T. Jarm & P. Kramar (Eds.), 1st World Congress on Electroporation and Pulsed Electric Fields in Biology. New York, NY: Springer. ISBN 978-981-287-816-8.
- Del Llaudy, M. C., Canals, R., Canals, J. M., & Zamora, F. (2008). Influence of ripening stage and maceration length on the contribution of grape skins, seeds and stems to phenolic composition and astringency in wine-simulated macerations. European Food Research and Technology, 226, 337–344.
- European Food Safety Authority. (2011). Scientific Opinion on risk based control of biogenic amine formation in fermented foods. EFSA Journal, 9(10), 2393.
- Flamini, R., Mattivi, F., De Rosso, M., Arapitsas, P., & Bavaresco, L. (2013). Advanced knowledge of three important classes of grape phenolics: Anthocyanins, Stilbenes and Flavonols. International Journal of Molecular Sciences, 14(10), 19651–19669.
- García-Ruiz, A., González-Rompinelli, E. M., Bartolomé, B., & Moreno-Arribas, M. V. (2011). Potential of wine-associated lactic acid bacteria to degrade biogenic amines. International Journal Food Microbiology, 148, 115–120.
- Guerrero, R. F., García-Parrilla, M. C., Puertas, B., & Cantos-Villar, E. (2009). Wine, resveratrol and health: A review. Natural Product Communications, 4(5), 635–658.
- Guo, Y. Y., Yang, Y. P., Peng, Q., & Han, Y. (2015). Biogenic amines in wine: A review. International Journal of Food Science & Technology, 50, 1523–1532.
- Jackson, R. S. (2008). Fermentation. In Wine science: Principles and applications ( 3rd ed.). New York, NY: Academic Press. ISBN 9780123736468
- Jeandet, P., Bessis, R., Sbaghi, M., & Meunier, P. (1995). Production of the phytoalexin resveratrol by grapes as a response to Botrytis attack under natural conditions. Journal of Phytopathology, 143, 135–139.
- Jimenez-Moreno, N., & Ancin-Azpilicueta, C. (2004). Influence of wine turbidity on the accumulation of biogenic amines during aging. Journal of the Science of Food and Agriculture, 84, 1571–1576.
- Köse, S. (2017). Biogenic amines. In A. Witczak, & Z. E. Sikorski (Eds.), Toxins and other harmful compounds in foods. Boca Raton, FL: CRC Press, Taylor & Francis Group. ISBN 9781498748520
- Landete, J. M., Ferrer, S., Polo, L., & Pardo, I. (2005). Biogenic amines in wines from three Spanish regions. Journal of Agricultural and Food Chemistry, 53, 1119–1124.
- Landrault, N., Larronde, F., Merillon, J. M., & Teissedre, P. L. (1999). Étude de stilbenes-trans (astringine, resvératrol, picéide) par CLHP-fluorimétrie au cours de la transformation du raisin en vin. Journal of Agricultural and Food Chemistry, 949, 443–453.
- Leitao, M. C., Marques, A. P., & San Romao, M. V. (2004). A survey of biogenic amine in commercial Portuguese wines. Food Control, 16(3), 199–204.
- Lonvaud-Funel, A. (2001). Biogenic amines in wine: Role of lactic acid bacteria. FEMS Microbiology Letters, 199(1), 9–13.
- Marques, A. P., Leita, M. C., & San Romao, M. V. (2008). Biogenic amines in wines: Influence of oenological factors. Food Chemistry, 107, 853–860.
- Mattivi, E., & Nicolini, G. (1993). Influenza della tecnica di vinificazione sul contenuto di resveratrolo dei vini. L'Enotecnico. Luglio-/Agosto, pp. 81–88.
- Moreno-Arribas, M. V., & Polo, M. C. (2009). Factors affecting biogenic amine formation during wine production. In M. V. Moreno-Arribas & M. C. Polo (Eds.), Wine chemistry and biochemistry. New York, NY: Springer.
- Niesen, D. B., Hessler, C., & Seeram, N. P. (2013). Beyond resveratrol: A review of natural stilbenoids identified from 2009–2013. Journal of Berry Research, 3, 181–196.
- Nitta, Y., Kikuzaki, H., & Ueno, H. (2007). Food components inhibiting recombinant human histidine decarboxylase activity. Journal of Agricultural and Food Chemistry, 55, 299–304.
- Orallo, F. (2006). Comparative studies of the antioxidant effects of cis- and trans-resveratrol. Current Medicinal Chemistry, 13, 87–98.
- Pereira, V., Pereira, A. C., Pérez Trujillo, J. P., Cacho, J., & Marques, J. C. (2015). Amino acids and biogenic amines evolution during the Estufagem of fortified wines. Journal of Chemistry, 9 pages. https://doi.org/10.1155/2015/49.4285.
- Polo, L., Ferrer, S., Pea-Gallego, A., Hernndez-Orte, P., & Pardo, I. (2010). Biogenic amine synthesis in high quality Tempranillo wines. Relationship with lactic acid bacteria and vinification conditions. Annals of Microbiology, 61, 191–198.
- Prozil, S. O., Evtuguin, D. V., & Cruz Lopes, L. P. (2012). Chemical composition of grape stalks of Vitisvinifera L. from red grape pomaces. Industrial Crops and Products, 35(1), 178–184.
- Seeram, N. P., Kulkarni, V. V., & Padhye, S. (2005). Sources and chemistry of resveratrol. In B. B. Aggarwal & S. Shishodia (Eds.), Resveratrol in health and disease. Boca Raton, FL: CRC Press.
- Silla-Santos, M. H. (1996). Biogenic amines: Their importance in foods. International Journal Food Microbiology, 29, 213–231.
- Soufleros, E., Barrios, M., & Bertrand, A. (1998). Correlation between the content of biogenic amines and other wine compounds. American Journal Enology Viticulture, 49, 266–278.
- Stockley, C. S. (2004). Can histamine in wine cause adverse reactions for consume? Australian and New Zealand Grape Grower and Winemaker, 485(77), 79–82.
- Sun, B., Ferrão, C., & Spranger, M. I. (2003). Effect of wine style and winemaking technology on resveratrol level in wines. Ciencia e Tecnica Vitivinicola, 18, 77–91.
-
Sun, B.,
Neves, A. C.,
Fernandes, T. A.,
Fernandes, A. L.,
Mateus, N.,
De Freitas, V., …
Spranger, M. I. (2011). Evolution of phenolic composition of red wine during vinification and storage and its contribution to wine sensory properties and antioxidant activity. Journal of Agricultural and Food Chemistry, 59(12), 6550–6557.
10.1021/jf201383e Google Scholar
- Sun, B., Ribes, A. M., Leandro, A. C., Belchior, A. P., & Spranger, M. I. (2006). Stilbenes: Quantitative extraction from grape skins, contribution of grape solids to wine and variation during wine maturation. Analitica Chimica Acta, 563(1-2), 382–390.
- Suriano, S., Alba, V., Di Gennaro, D., Basile, T., Tamborra, M., & Tarricone, L. (2016). Major phenolic and volatile compounds and their influence on sensorial aspects in stem contact fermentation winemaking of Primitivo red wines. Journal of Food Science and Technology, 53(8), 3329–3339.
- Suriano, S., Alba, V., Tarricone, L., & Di Gennaro, D. (2015). Maceration with stems contact fermentation: Effect on proanthocyanidins compounds and color in Primitivo red wines. Food Chemistry, 177, 382–389.
- Tassoni, A., Tango, N., & Ferri, M. (2013). Comparison of biogenic amine and polyphenol profiles of grape berries and wines obtained following conventional, organic and biodynamic agricultural and oenological practices. Food Chemistry, 139, 405–413.
- Trela, B. C., & Waterhouse, A. L. (1996). Resveratrol: Isomeric molar absorptivities and stability. Journal of Agricultural and Food Chemistry, 44(5), 1253–1257.
- Valsamaki, K., Michaelidou, A., & Polychroniadou, A. (2000). Biogenic amine production in Feta cheese. Food Chemistry, 71, 259–266.
