Using cultured malolactic bacteria instead of wild strains can have a significant impact on the levels of biogenic amines in wine production. Let’s explore how this difference influences the formation of biogenic amines and why it matters in the winemaking process.
Biogenic Amines in Wine
Biogenic amines are nitrogenous compounds that can naturally occur in foods and beverages, including wine. They are produced by the decarboxylation of amino acids by microbial enzymes during fermentation processes. Some common biogenic amines found in wine include histamine, tyramine, putrescine, and cadaverine. While these compounds are essential for various physiological functions in the human body, high levels of biogenic amines in wine can lead to adverse health effects, such as headaches, palpitations, and allergic reactions.
Cultured vs. Wild Malolactic Bacteria
Malolactic fermentation (MLF) is a secondary fermentation process in winemaking that converts harsh malic acid into softer lactic acid, reducing the acidity of the wine and enhancing its flavor profile. This fermentation can be carried out by either cultured malolactic bacteria strains or naturally occurring wild strains present in the winery environment. The choice between using cultured or wild malolactic bacteria can impact the final wine product, including its biogenic amine content.
Impact of Cultured Malolactic Bacteria
When winemakers use cultured malolactic bacteria strains, they have more control over the fermentation process and can select specific strains known for their low biogenic amine production. Cultured bacteria are often carefully selected and tested for their performance characteristics, including their ability to minimize the formation of biogenic amines. Some ways in which cultured malolactic bacteria can influence biogenic amine levels in wine include:
- Reduced biogenic amine formation: Cultured strains may produce lower levels of biogenic amines compared to wild strains, leading to a healthier and safer wine product.
- Precision in strain selection: Winemakers can choose specific cultured bacteria strains that are less likely to produce high levels of biogenic amines, ensuring better control over the fermentation process.
- Consistency in performance: Cultured malolactic bacteria strains are known for their reliability and consistency in fermentation outcomes, which can help maintain biogenic amine levels within acceptable limits.
Impact of Wild Malolactic Bacteria
On the other hand, using wild malolactic bacteria strains for MLF can introduce more variability and unpredictability into the fermentation process, including the formation of biogenic amines. Wild strains may not have been tested for their biogenic amine production potential, leading to the following impacts:
- Higher biogenic amine production: Wild strains may exhibit higher levels of biogenic amine production compared to cultured strains, posing a risk of elevated amine content in the wine.
- Unpredictable outcomes: The use of wild malolactic bacteria can result in unpredictable fermentation outcomes, including the formation of undesirable levels of biogenic amines.
- Potential health risks: Wines fermented with wild strains that produce high levels of biogenic amines may pose health risks to consumers sensitive to these compounds.
Quality Control and Risk Management
Given the potential impact of malolactic bacteria on biogenic amine levels in wine, winemakers must consider quality control measures and risk management strategies to ensure the production of safe and high-quality wines. Some considerations for managing biogenic amine formation in winemaking include:
- Regular testing and monitoring: Wineries should conduct regular testing for biogenic amines during and after fermentation to assess levels and take corrective actions if necessary.
- Good hygiene practices: Maintaining clean and sanitized winery equipment and facilities can help minimize the presence of unwanted microbial strains that may contribute to biogenic amine production.
- Temperature and pH control: Optimizing fermentation conditions, including temperature and pH levels, can influence the activity of malolactic bacteria and their ability to produce biogenic amines.
- Use of additives: Some winemakers may consider using additives or inhibitors to control microbial activity and reduce the formation of biogenic amines during fermentation.