Biogenic amines are naturally occurring compounds found in various foods and beverages, including wine. These compounds are formed during the fermentation process by the decarboxylation of amino acids by microbial enzymes. While some biogenic amines are essential for human health, excessive consumption of certain biogenic amines can lead to adverse health effects. On the other hand, additives are substances added to wine during the winemaking process to enhance or modify its characteristics. The relationship between biogenic amines and the use of additives in winemaking is complex and multifaceted.
Biogenic Amines in Wine
Biogenic amines are a group of organic compounds that are naturally present in wine. Some common biogenic amines found in wine include histamine, tyramine, putrescine, and cadaverine. These compounds are produced by certain bacteria and yeasts during the fermentation process. While biogenic amines are present in small amounts in most wines, excessive levels can be harmful to human health.
Health Effects of Biogenic Amines
Consumption of high levels of biogenic amines has been associated with various health effects, including headaches, hypertension, and allergic reactions. Histamine, in particular, is known to cause adverse reactions in sensitive individuals, such as migraines and skin flushing. Tyramine has been linked to hypertension and migraine headaches. Putrescine and cadaverine are less well-studied but are also considered potentially harmful in high concentrations.
Regulation of Biogenic Amines in Wine
Due to the potential health risks associated with biogenic amines, regulatory agencies such as the European Food Safety Authority (EFSA) have established maximum limits for these compounds in wine. The EFSA has set limits of 10 mg/L for histamine and 5 mg/L for tyramine in wine. Winemakers are required to monitor and control the levels of biogenic amines in their products to ensure compliance with these regulations.
Use of Additives in Winemaking
Additives are substances that are added to wine during the winemaking process to achieve specific goals, such as improving stability, enhancing flavor, or adjusting acidity. Some common additives used in winemaking include sulfur dioxide, tartaric acid, and oak chips. Additives can be natural or synthetic and are subject to regulatory oversight to ensure their safety and efficacy.
Relationship between Biogenic Amines and Additives
The use of additives in winemaking can influence the formation of biogenic amines in wine in several ways:
- Microbial Activity: Some additives, such as sulfur dioxide, can inhibit the growth of bacteria and yeasts that produce biogenic amines during fermentation, thereby reducing the levels of these compounds in the final product.
- Acidification: Additives like tartaric acid can lower the pH of wine, creating an environment that is less favorable for the growth of biogenic amine-producing microbes.
- Clarification: Additives used for fining and filtration can remove microbial populations from wine, reducing the potential for biogenic amine formation.
Quality Control and Monitoring
Winemakers must implement quality control measures to monitor and control the levels of biogenic amines in their products. This includes regular testing of wine samples for biogenic amine content and adherence to good winemaking practices to minimize the risk of contamination. Some wineries may choose to use additives strategically to help mitigate the formation of biogenic amines in their wines.