Yes, there are differences in biogenic amine levels between traditionally and naturally fermented wines.
Biogenic Amines in Wine
Biogenic amines are organic compounds that are naturally present in foods and beverages, including wine. They are formed during the fermentation process when amino acids interact with bacteria. Some common biogenic amines found in wine include histamine, tyramine, putrescine, and cadaverine.
Traditionally Fermented Wines
Traditionally fermented wines are made using commercial yeast strains that are added to the grape must to initiate fermentation. These yeast strains are selected for their ability to produce specific flavors and aromas in the wine. However, they may not always be as diverse as the natural yeast populations found on grape skins.
- During fermentation, the added commercial yeast strains can outcompete the natural yeast populations, leading to a more controlled and predictable fermentation process.
- Commercial yeast strains may not produce high levels of biogenic amines compared to natural yeasts.
- Traditional fermentation methods often involve strict temperature control and monitoring, which can help minimize the formation of biogenic amines.
Naturally Fermented Wines
Naturally fermented wines, on the other hand, rely on the wild yeast present on grape skins and in the winery environment to initiate fermentation. This method is also known as spontaneous fermentation or natural fermentation. Natural fermentation is considered to be a more traditional and artisanal approach to winemaking.
- Wild yeast populations are more diverse than commercial yeast strains, which can lead to a more complex fermentation process.
- Natural fermentation is often associated with a hands-off approach, allowing the wine to develop its unique characteristics based on the environment and grape variety.
- Wild yeast populations can vary significantly from one fermentation to another, leading to differences in biogenic amine levels.
Biogenic Amine Levels in Traditionally vs. Naturally Fermented Wines
Several studies have compared the biogenic amine levels in traditionally and naturally fermented wines, with varying results. Some studies have found differences in biogenic amine concentrations between the two types of wines, while others have reported no significant differences.
- A study published in the Journal of Agricultural and Food Chemistry found that naturally fermented wines had higher levels of biogenic amines compared to traditionally fermented wines.
- Another study published in Food Chemistry reported that the type of yeast used in fermentation can influence the formation of biogenic amines in wine, with natural yeasts sometimes leading to higher levels of histamine and tyramine.
- On the other hand, a study published in the Journal of Food Science and Technology found no significant differences in biogenic amine levels between traditionally and naturally fermented wines.
Factors Influencing Biogenic Amine Levels
Several factors can influence the formation of biogenic amines in wine, regardless of the fermentation method used. These factors include:
- Grape variety: Different grape varieties contain varying levels of amino acids, which can affect the production of biogenic amines during fermentation.
- Fermentation conditions: Temperature, pH, oxygen exposure, and nutrient availability can all impact the formation of biogenic amines in wine.
- Winemaking practices: Techniques such as malolactic fermentation, aging on lees, and use of sulfur dioxide can also influence biogenic amine levels in wine.
Regulatory Considerations
Regulatory authorities in some countries have established maximum limits for biogenic amines in wine, due to their potential health risks. High levels of biogenic amines, particularly histamine, have been associated with adverse reactions in sensitive individuals, such as headaches, flushing, and gastrointestinal symptoms.
- In the European Union, the maximum limit for histamine in wine is 10 mg/L.
- The United States does not have specific regulations for biogenic amines in wine, but the FDA monitors their levels as part of overall food safety measures.
- Winemakers must ensure that their wines meet these regulatory limits to avoid potential health concerns and maintain consumer confidence.