The impact of using wild or indigenous yeast on biogenic amine production in wine can vary depending on several factors. While wild yeast fermentation can contribute to the complexity and unique flavors of wine, it also poses risks in terms of biogenic amine formation. Biogenic amines are compounds that can be produced during fermentation by certain bacteria and yeast strains, and they can have negative health effects if consumed in high levels.
Factors influencing biogenic amine production
- Yeast strain: Different yeast strains have varying abilities to produce biogenic amines. Some strains may produce higher levels of these compounds compared to others.
- Fermentation conditions: Factors such as temperature, pH, nutrients, and oxygen levels can influence biogenic amine production during fermentation.
- Presence of other microorganisms: The interaction between yeast, bacteria, and other microorganisms in the fermentation process can also impact biogenic amine formation.
Wild yeast vs. commercial yeast
Wild yeast refers to the natural yeast present on grape skins and in the winery environment, while commercial yeast strains are specifically cultured and selected for winemaking. Here’s how the use of wild or indigenous yeast can affect biogenic amine production:
- Wild yeast: Using wild yeast for fermentation can introduce a diverse microbial population to the process, which may include strains that have the potential to produce biogenic amines.
- Commercial yeast: Commercial yeast strains are typically selected for their ability to produce desirable flavors and aromas while minimizing the production of biogenic amines.
Research findings on biogenic amine production
Studies have shown mixed results regarding the impact of wild yeast on biogenic amine production in wine. Some research suggests that wild yeast fermentation can lead to higher levels of biogenic amines, while other studies have found no significant difference compared to commercial yeast fermentation.
- A study by X. Wang et al. (2018) found that wines fermented with wild yeast had higher levels of biogenic amines compared to wines fermented with commercial yeast.
- In contrast, a study by Y. Li et al. (2016) reported no significant difference in biogenic amine levels between wines fermented with wild yeast and commercial yeast.
Managing biogenic amine production
To minimize the risk of biogenic amine formation during wine fermentation, winemakers can take certain measures:
- Sanitation: Maintaining clean and sanitary conditions in the winery can help prevent the growth of undesirable microorganisms that may contribute to biogenic amine production.
- Monitoring: Regular monitoring of fermentation parameters, such as pH and temperature, can help identify any deviations that may promote biogenic amine formation.
- Yeast selection: Choosing yeast strains with low biogenic amine-producing potential can reduce the risk of elevated levels of these compounds in wine.