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Food Res Int

Title:		Biogenic amines and other polar compounds in long aged oxidized Vernaccia di Oristano white wines
Author(s):		Tuberoso CIG; Serreli G; Montoro P; D'Urso G; Congiu F; Kowalczyk A;
Address:		"Department of Life and Environmental Sciences, Unit of Pharmaceutical, Pharmacological and Nutraceutical Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy. Electronic address: tuberoso@unica.it. Department of Biomedical Sciences, Unit of Experimental Pathology, University of Cagliari, Cittadella Universitaria SS 554, 09042 Monserrato, Cagliari, Italy. Department of Pharmacy, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy. Department of Life and Environmental Sciences, Unit of Pharmaceutical, Pharmacological and Nutraceutical Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy. Department of Pharmacognosy, Wroclaw Medical University, ul. Borowska 211, 50-556 Wroclaw, Poland"
Journal Title:		Food Res Int
Year:		2018
Volume:		20180509
Issue:
Page Number:		97 - 103
DOI:		10.1016/j.foodres.2018.05.020
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Oxidized white wines are produced by techniques that provide a barrel ageing which can range from a few years to some decades. This step, characterized by the metabolic activity of peculiar strains of Saccharomyces cerevisiae yeast, can affect the chemical composition of these wines and the production of unwanted substances such as biogenic amines. In this study, Vernaccia di Oristano wines from different vintages have been analysed for the first time regarding the content of biogenic amines and amino acids (by HPLC-FLD), and polar compounds (by HPLC-DAD and LC-MS). Furthermore, colour and technological parameters (contents of alcohol, reducing sugars, total and volatile acidities, pH and organic acids) of the wines were also evaluated. Older samples showed dark shades, which may have derived from polyphenols' oxidation while ageing. Some typical ageing products, such as 5-(hydroxymethyl)furfural and hydroxycinnamic acid derivatives were found in larger quantities in these samples, as well as the purinic compound xanthine, which was also detected in relevant concentrations. Additionally, as expected, the average of the main biogenic amines quantified in Vernaccia di Oristano was higher compared to non-oxidized white wines, especially in the older samples. Thus, though this content does not exceed values which spoil the quality of the wine, the monitoring of the winemaking conditions is suggested, to further limit the presence of these undesirable compounds"
Keywords:		"Amino Acids/*analysis/chemistry/metabolism Biogenic Amines/*analysis/chemistry/metabolism Chromatography, High Pressure Liquid Chromatography, Liquid Coumaric Acids/analysis/chemistry/metabolism Gallic Acid/analysis/chemistry/metabolism Mass Spectrometry;"
Notes:		"MedlineTuberoso, Carlo Ignazio Giovanni Serreli, Gabriele Montoro, Paola D'Urso, Gilda Congiu, Francesca Kowalczyk, Adam eng Research Support, Non-U.S. Gov't Canada 2018/07/17 Food Res Int. 2018 Sep; 111:97-103. doi: 10.1016/j.foodres.2018.05.020. Epub 2018 May 9"