Winemakers can balance the preservation of wine with the reduction of biogenic amines by implementing various techniques and practices during the winemaking process. Biogenic amines are organic compounds that can form in wine as a byproduct of fermentation, and high levels of these compounds can negatively impact the quality and safety of the wine.
Understanding Biogenic Amines
Before we delve into how winemakers can reduce biogenic amines in wine, let’s first understand what they are. 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.
Techniques to Reduce Biogenic Amines
Here are some techniques that winemakers can employ to reduce the formation of biogenic amines in wine:
- Proper sanitation: Maintaining a clean and sanitized winery environment is crucial to preventing the growth of spoilage microorganisms that can contribute to biogenic amine formation.
- Temperature control: Keeping fermentation temperatures within the optimal range can help minimize the production of biogenic amines.
- Limiting nutrient availability: Controlling the amount of nitrogen available to yeast during fermentation can help reduce the production of biogenic amines.
- Use of selected yeast strains: Some yeast strains have been shown to produce lower levels of biogenic amines during fermentation.
- Early harvesting: Harvesting grapes earlier can help reduce the levels of certain precursors of biogenic amines in the grapes.
Preservation Techniques
While reducing biogenic amines is important, winemakers must also focus on preserving the wine to maintain its quality and shelf life. Here are some preservation techniques that can help achieve this balance:
- Sulfur dioxide (SO2) addition: SO2 is a common preservative used in winemaking to prevent oxidation and microbial spoilage. It can also help inhibit the formation of biogenic amines.
- Proper bottling and sealing: Ensuring that wine is properly bottled and sealed can prevent oxygen exposure, which can lead to oxidation and spoilage.
- Storage conditions: Storing wine in a cool, dark, and stable environment can help preserve its quality over time.
- Filtration: Filtration can help remove any microbial contaminants that may contribute to spoilage and biogenic amine formation.
Testing and Monitoring
In addition to implementing preventive measures, winemakers should also regularly test and monitor their wines for the presence of biogenic amines. This can help identify any issues early on and take corrective action if necessary.