| Title: | Effects of reduced levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate on levels of volatile and biogenic amines |
| Author(s): | Ancin-Azpilicueta C; Jimenez-Moreno N; Moler JA; Nieto-Rojo R; Urmeneta H; |
| Address: | "a Departamento de Quimica Aplicada , Universidad Publica de Navarra , Pamplona , Spain. b Departamento de Estadistica e Investigacion Operativa , Universidad Publica de Navarra , Pamplona , Spain" |
| Journal Title: | Food Addit Contam Part A Chem Anal Control Expo Risk Assess |
| DOI: | 10.1080/19440049.2016.1232864 |
| ISSN/ISBN: | 1944-0057 (Electronic) 1944-0057 (Linking) |
| Abstract: | "Sulphur dioxide (SO(2)) is an important preservative for wine, but its presence in foods can cause allergies and this has given impetus to the research for alternatives. The aim of this study was to reduce levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate and examine the influence on levels of volatile and biogenic amines. To do so, vinifications were carried out using lysozyme, dimethyl dicarbonate (DMDC) and mixtures of these with SO(2) in different concentrations (25 and 50 mg l(-1)). Results were compared with a control vinification with only SO(2) (50 mg l(-1)). Mixing low concentrations of SO(2) with lysozyme and DMDC reduced the concentration of biogenic amines (histamine, tyramine, putrescine, cadaverine, phenylethylamine + spermidine and spermine). In general, the total concentration of volatile amines (dimethylamine, isopropylamine, isobutylamine, pyrrolidine, ethylamine, diethylamine, amylamine and hexylamine) was higher in the sample fermented only with SO(2). The concentrations of amines with secondary amino groups (dimethylamine, diethylamine, pyrrolidine) were higher in the sample only fermented with SO(2) than those fermented with DMDC and lysozyme or with a mixture of preservatives. When SO(2) was the only preservative in wine, total amine concentration (biogenic and volatile amines) was higher than for the rest of the treatments. Lysozyme by itself, and lysozyme mixed with SO(2), both reduced the formation of biogenic amines but given the antioxidant activity of SO(2) the use of the preservative mixture seems more advisable" |
| Keywords: | "Amines/*analysis/chemistry Chromatography, High Pressure Liquid Diethyl Pyrocarbonate/*analogs & derivatives/chemistry/metabolism Muramidase/*metabolism Sulfites/analysis/*chemistry Volatile Organic Compounds/*analysis/chemistry Wine/*analysis Sulphur dio;" |
| Notes: | "MedlineAncin-Azpilicueta, Carmen Jimenez-Moreno, Nerea Moler, Jose Antonio Nieto-Rojo, Rodrigo Urmeneta, Henar eng England 2016/09/07 Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2016 Oct; 33(10):1518-1526. doi: 10.1080/19440049.2016.1232864. Epub 2016 Sep 21" |
