Influence of the immobilized yeast cells technology on the presence of biogenic amines in wine

Biogenic amines are basic nitrogenous low molecular weight compounds with biological activity.Biogenic amines are important because they contain a health risk for sensitive humans.Biogenic amines in the wine can be formed from their precursors by various microorganisms present in the wine, at any stage of production.The aim of the present work was to study the changes of the content of biogenic amines in wines made from grape variety Frankovka and Pinot noir (Vitis vinifera L.) from Kutjevo vineyards, located in the east part of continental Croatia, vintage 2012, produced with cold maceration and use of fermentation method with immobilized yeast cells.Biogenic amines were quantified using a reversed-phase high performance liquid chromatography (RP-HPLC).Histamine was the most abundant biogenic amine followed by 2-Phenylethylamine.Total amount of biogenic amines ranged from 8.81 mg/L in wines produced with immobilized yeast cells up to 9.91 mg/L in wines made in classical fermentation process.From the results obtained in this study, it can be concluded that immobilized yeast cells technology can influence on the formation of biogenic amines.