Yes, there are differences in biogenic amine levels between wines produced in cool and warm climates. Biogenic amines are organic compounds that can be found in food and beverages, including wine. They are formed through the decarboxylation of amino acids by microbial enzymes during fermentation. The most common biogenic amines found in wine are histamine, tyramine, putrescine, and cadaverine.
Factors influencing biogenic amine levels in wine
Several factors can influence the levels of biogenic amines in wine, including:
- Yeast strains used for fermentation
- Fermentation conditions
- Grape variety
- Climate
Impact of climate on biogenic amine levels
Research has shown that the climate in which grapes are grown can impact the levels of biogenic amines in the resulting wine. Here are some ways in which cool and warm climates can affect biogenic amine levels:
- Temperature: Cool climate wines tend to have lower temperatures during the growing season, which can slow down the ripening process of grapes. This slower ripening process can lead to higher levels of amino acids in the grapes, which can then be converted into biogenic amines during fermentation.
- Sunlight: Warm climate wines are exposed to more sunlight, which can increase the rate of ripening in grapes. This faster ripening process may result in lower levels of amino acids in the grapes, leading to lower levels of biogenic amines in the wine.
- Microbial activity: The microbial population in the vineyard and winery can also be influenced by the climate. Warmer temperatures can promote the growth of certain microbial species that are more efficient at producing biogenic amines during fermentation.
Evidence from studies
Several studies have been conducted to investigate the differences in biogenic amine levels between wines produced in cool and warm climates. Here are some key findings from these studies:
- A study published in the Journal of Agricultural and Food Chemistry found that wines produced in cool climates had higher levels of histamine and tyramine compared to wines produced in warm climates.
- Another study published in the International Journal of Food Microbiology reported that wines from warm climates had higher levels of putrescine and cadaverine compared to wines from cool climates.
- A study conducted by researchers at the University of California, Davis, found that the levels of biogenic amines in wine were influenced by both the grape variety and the climate in which the grapes were grown.