Effect of the immobilized yeast cells fermentation on chemical composition and biogenic amines content in wine

Biogenic amines are well known organic nitrogenous compounds with low molecular weight, which are formed from precursor amino acids, mainly by lactic acid bacteria during malolactic fermentation in wine making. They could negatively affect the wine quality and their presence in high concentrations is a health risk for sensitive individuals. The aim of this research was to determine the chemical composition and biogenic amine content in wines made from grape varieties Merlot and Syrah (Vitis vinifera L.) from Kutjevo vineyards, located in the eastern part of continental Croatia. Wines were produced in 2012 by cold maceration and fermentation with immobilized yeast cells. The obtained results of chemical analysis of wines showed that all wine samples produced by fermentation with immobilized yeast cells had a slightly higher amount of alcohol, reducing sugars and total acidity, while specific mass, total and free SO2 content were decreased using this method of fermentation. Furthermore, total biogenic amine content decreased by fermentation with immobilized yeast cells for both grape varieties. Wine produced from grape variety Syrah had higher content of biogenic amines compared to wine produced from Merlot grape. Histamine was the most abundant biogenic amine followed by 2-Phenylethylamine, while amount of Serotonine was the lowest.