Influence of Yeast Strain on Biogenic Amines Content in Wines: Relationship with the Utilization of Amino Acids during Fermentation

¹ Departamento de Química Aplicada, Universidad Pública de Navarra Campus Arrosadía s/n, 31006, Pamplona, Spain.

email: ancin{at}unavarra.es

The presence of amines in wine, in high concentrations, can produce a negative impact on the aroma of the product and, in some cases, detrimental health effects. Several factors influence the content of amines in wine, among them the yeast strain and the amino acid composition of the must. The aim of the study was to examine the influence of different strains of Saccharomyces cerevisiae on the concentration of biogenic amines in rosé wines. The relation between the concentrations of these amines and the utilization of their precursor amino acids during fermentation was also studied. Depending on the yeast strain involved in the fermentation, there was a slight difference in the content of biogenic amines in the wines, although high concentrations were never reached. No relationship was found between the content of biogenic amines in the wine and the utilization of their precursor amino acids during fermentation.

Key words: Biogenic amines, amino acids, Saccharomyces cerevisiae strains, rosé wines