During winemaking, the duration of skin contact can significantly impact the levels of biogenic amines found in the final product. Biogenic amines are nitrogenous compounds that can be produced by microbial activity during fermentation and can have negative health effects when consumed in high quantities. The length of time that grape skins are in contact with the juice during winemaking can influence the amount of biogenic amines present in the wine.
How Skin Contact Affects Biogenic Amine Levels
When grape skins are in contact with the juice during winemaking, various compounds are extracted from the skins into the wine. These compounds can include polyphenols, tannins, and biogenic amines. Biogenic amines are naturally present in grapes, but the levels can increase during fermentation due to microbial activity. The duration of skin contact can impact biogenic amine levels in the following ways:
- Extraction: Longer skin contact can lead to a greater extraction of compounds from the skins, including biogenic amines.
- Microbial Activity: Extended skin contact can provide more time for microbial activity to occur, potentially leading to higher levels of biogenic amines in the wine.
- Oxygen Exposure: Skin contact can also expose the wine to oxygen, which can influence the growth of certain microbes that produce biogenic amines.
Research on Skin Contact and Biogenic Amines
Several studies have investigated the relationship between the duration of skin contact during winemaking and biogenic amine levels in wine. Research has shown that:
- A study published in the Journal of Agricultural and Food Chemistry found that wines with longer skin contact times had higher levels of biogenic amines, including histamine and putrescine.
- Another study published in Food Chemistry reported that skin contact duration was positively correlated with the levels of biogenic amines in wine, indicating that longer contact times could lead to increased amine concentrations.
- Research published in the International Journal of Food Microbiology suggested that controlling skin contact time could be a strategy for managing biogenic amine levels in wine production.
Factors to Consider
When evaluating the impact of skin contact duration on biogenic amine levels in wine, several factors should be taken into account:
- Grape Variety: Different grape varieties contain varying levels of biogenic amines, which can influence the potential for amine formation during fermentation.
- Fermentation Conditions: Factors such as temperature, pH, and yeast strains used during fermentation can affect microbial activity and biogenic amine production.
- Winemaking Techniques: The use of sulfur dioxide, malolactic fermentation, and aging in oak barrels can also impact biogenic amine levels in wine.
Managing Biogenic Amine Levels
Winemakers can take several steps to manage biogenic amine levels in wine, including:
- Controlled Skin Contact: Monitoring and adjusting the duration of skin contact during winemaking to limit the extraction of biogenic amines from the grape skins.
- Sanitation Practices: Maintaining clean winemaking equipment and facilities to reduce the risk of microbial contamination and biogenic amine formation.
- Yeast Selection: Using specific yeast strains that are less likely to produce biogenic amines during fermentation.