Yes, there are known connections between biogenic amines and specific wine yeast strains. Biogenic amines are nitrogenous compounds that are naturally present in grapes and can be produced during fermentation by certain yeast strains. These compounds can have both positive and negative effects on wine quality, depending on their concentration and the specific biogenic amine involved.
Biogenic Amines in Wine
Biogenic amines are organic compounds that contain nitrogen and are produced by the decarboxylation of amino acids. In wine, the most common biogenic amines are histamine, tyramine, putrescine, and cadaverine. These compounds can be formed during the fermentation process by the action of specific yeast strains on amino acids present in the grape juice.
Connections with Wine Yeast Strains
Research has shown that different wine yeast strains can have varying abilities to produce biogenic amines during fermentation. Some yeast strains are known to produce higher levels of biogenic amines, while others produce lower levels or none at all. This means that the choice of yeast strain used in winemaking can have a significant impact on the biogenic amine content of the final product.
Specific Biogenic Amines and Wine Yeast Strains
Here are some specific connections between biogenic amines and wine yeast strains:
- Some studies have found that certain strains of Saccharomyces cerevisiae can produce higher levels of histamine during fermentation, while other strains produce negligible amounts.
- Other research has shown that Candida pulcherrima is capable of producing significant levels of tyramine, which can have negative health effects if consumed in large quantities.
- Putrescine and cadaverine are also commonly found in wine, and their presence is closely linked to the specific yeast strains used in fermentation.
Impact on Wine Quality
The presence of biogenic amines in wine can have both positive and negative effects on the overall quality of the product. While some biogenic amines contribute to the flavor profile of the wine and are considered desirable in small amounts, high levels of certain compounds can lead to off-flavors and health concerns.
Regulatory Considerations
Due to the potential health risks associated with high levels of biogenic amines in wine, regulatory bodies in some countries have established limits on the amount of these compounds that are allowed in the final product. Winemakers must therefore be mindful of the biogenic amine content of their wines and take steps to control their formation during fermentation.