Yes, there are variations in biogenic amine concentrations between old and new world wines. These differences can be attributed to various factors such as grape varieties, winemaking techniques, and environmental conditions. Let’s dive deeper into this topic to understand the specific differences in biogenic amine concentrations between old and new world wines.
Biogenic Amines in Wine
Biogenic amines are nitrogenous compounds that can be found in a variety of foods and beverages, including wine. These compounds are produced during fermentation by the decarboxylation of amino acids by certain microorganisms. Some common biogenic amines found in wine include histamine, tyramine, and putrescine.
Old World Wines
Old world wines typically refer to wines produced in traditional wine-producing regions in Europe, such as France, Italy, and Spain. These regions have a long history of winemaking and are known for their adherence to traditional winemaking practices.
- Old world wines tend to have lower biogenic amine concentrations compared to new world wines.
- This can be attributed to the use of native yeast strains in fermentation, which may produce lower levels of biogenic amines.
- Old world winemakers also tend to have stricter regulations and quality control measures in place to ensure the purity of their wines.
New World Wines
New world wines, on the other hand, refer to wines produced in non-traditional wine-producing regions such as the United States, Australia, and South Africa. These regions often embrace more modern winemaking techniques and innovative approaches to winemaking.
- New world wines may have higher biogenic amine concentrations compared to old world wines.
- This can be due to factors such as the use of commercial yeast strains in fermentation, which may produce higher levels of biogenic amines.
- New world winemakers may also focus more on the overall flavor profile of the wine rather than strict adherence to traditional winemaking practices.
Factors Influencing Biogenic Amine Concentrations
There are several factors that can influence the biogenic amine concentrations in wine, regardless of whether it is an old world or new world wine:
- Grape Variety: Different grape varieties contain varying levels of amino acids, which can impact the production of biogenic amines during fermentation.
- Winemaking Techniques: The fermentation process, use of yeast strains, and aging methods can all influence the levels of biogenic amines in wine.
- Environmental Conditions: Factors such as temperature, humidity, and soil composition can also play a role in the production of biogenic amines in wine.
Regulations and Quality Control
Both old world and new world winemakers are subject to regulations and quality control measures that aim to ensure the safety and quality of their wines:
- Old world wine regions often have strict regulations in place regarding winemaking practices and allowable additives, which may help maintain lower biogenic amine concentrations in their wines.
- New world winemakers may be more focused on innovation and experimentation, which could lead to variations in biogenic amine levels depending on their practices.