Yes, there are variations in biogenic amine concentrations between wines produced from different clones of the same grape variety. Biogenic amines are organic compounds that can be found in wine and are produced through the fermentation process. These compounds can have both positive and negative effects on wine quality, depending on their concentrations.
What are biogenic amines?
Biogenic amines are nitrogenous compounds that are produced by the decarboxylation of amino acids during fermentation. Some common biogenic amines found in wine include histamine, tyramine, putrescine, and cadaverine.
Factors influencing biogenic amine concentrations in wine
- Grape variety
- Yeast strains used for fermentation
- Fermentation conditions
- Winemaking practices
Clonal variation in biogenic amine concentrations
Studies have shown that there can be significant variations in biogenic amine concentrations between wines produced from different clones of the same grape variety. This variation can be attributed to differences in the genetic makeup of the clones, which can impact the metabolism of amino acids during fermentation.
Evidence from research
Research conducted by various scientists and wine experts has provided evidence of clonal variation in biogenic amine concentrations in wine:
- A study published in the Journal of Agricultural and Food Chemistry compared the biogenic amine concentrations in wines produced from different clones of Cabernet Sauvignon grapes. The researchers found significant differences in histamine and tyramine concentrations between the different clones.
- Another study published in the Journal of Food Science analyzed the biogenic amine concentrations in wines produced from different clones of Pinot Noir grapes. The researchers observed variations in putrescine and cadaverine concentrations among the different clones.
Implications for wine quality
The variations in biogenic amine concentrations between wines produced from different clones of the same grape variety can have implications for wine quality:
- High levels of biogenic amines, such as histamine and tyramine, can lead to adverse health effects in sensitive individuals.
- Biogenic amines can also affect the sensory characteristics of wine, contributing to off-flavors and aromas.
- Winemakers may need to consider the biogenic amine concentrations in their wines when determining blending strategies and quality control measures.
Quality control considerations
Winemakers can take several steps to manage and control biogenic amine concentrations in their wines:
- Use of selected yeast strains with low biogenic amine-producing capabilities
- Optimization of fermentation conditions to minimize biogenic amine formation
- Monitoring and testing of biogenic amine concentrations throughout the winemaking process
- Blending of wines from different clones to achieve desired biogenic amine levels
Future research directions
Further research is needed to explore the clonal variations in biogenic amine concentrations in other grape varieties and to understand the genetic mechanisms underlying these variations. Additionally, studies investigating the impact of biogenic amines on wine aging and stability would provide valuable insights for winemakers.