Abstract
The production of wines with low biogenic amine (BA) concentrations is one of the current concerns in the wine sector and strategies to avoid their formation during winemaking are of especial interest. The aim of this work was to determine the influence of selected autochthonous Oenococcus oeni lactic acid bacteria (LAB) on the BA content in red wines and their prevalence against the indigenous microbiota to avoid BA formation. Sixty-seven red wines were elaborated at industrial scale in real winemaking conditions in three consecutive vintages. LAB implantation and BA concentrations in every wine obtained were determined at different stages of winemaking process. The results clearly indicated that the use of selected O. oeni strains unable to produce BA in combination with an adapted biomass production is a good strategy to control histamine production in wines. These practices, carried out over three consecutive years, were also observed to ensure the persistence of this selected autochthonous O. oeni strain CECT 9749 against other indigenous microbiota, in the whole winery. Furthermore, the analysis of BA content during wine aging in barrels indicated that low BA content was maintained, resulting in healthier wines for the consumer.
- autochthonous strains
- biogenic amines
- histamine
- lactic acid bacteria
- malolactic fermentation
- Oenococcus oeni
- Received February 2020.
- Revision received March 2020.
- Accepted November 2020.
This is an open access article distributed under the CC BY license https://creativecommons.org/licenses/by-nc/4.0/).
