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Publication
Amino acids and biogenic amines evolution during the estufagem of fortified wines
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Advisor(s)
Abstract(s)
The current study was focused on the impact of accelerated ageing (heating step) on the amino acid and biogenic amine profiles
of fortified wines. In this sense, three Madeira wines from two commonly used grape varieties (one red and the other white) were
analysed during the heating, at standard (45∘
C, 3 months) and overheating (70∘
C, 1 month) conditions, following a precolumn
derivatization procedure using iodoacetic acid, o-phthaldialdehyde, and 2-mercaptoethanol, carried out in the injection loop prior
to RP-HPLC-FLD detection. Eighteen amino acids were identified, with arginine being the most abundant. An important decrease
of the amino acid levels was detected during the standard heating (up to 30%), enhanced up to 61% by the temperature increase.
Cysteine, histidine, and asparagine revealed the greatest decreases at 45∘
C. Conversely, some amino acids, such as asparagine,
slightly increased. Four biogenic amines were identified but always in trace amounts. Finally, it was observed that the accelerated
ageing did not favour the biogenic amine development. The results also indicate that the heating process promotes the amino acid
transformation into new ageing products.
Description
Keywords
Madeira wine Fortified wines Amino acids Biogenic amines evolution Estufagem . Escola Superior de Tecnologias e Gestão
Citation
Pereira, V., Pereira, A. C., Pérez Trujillo, J. P., Cacho, J., & Marques, J. C. (2015). Amino acids and biogenic amines evolution during the Estufagem of fortified wines. Journal of Chemistry, 2015.
Publisher
Hindawi Publishing Corporation