Biogenic aminies and aroma in Vranec wines from Macedonia and Montenegro and effect of malolactic fermentation on their formation

The control of biogenic amines is becoming increasingly important to the consumers and also to wine producers because of the potential risk of toxicity and the negative impact on sales, trade and export of wine. Biogenic amines are organic nitrogen compounds with low molecular weight which have different origin in the wine. They can be found in the must, can be formed by the yeast during the alcoholic and malolactic fermentation and during wine aging. In this project the content of the biogenic amines and aroma profile of the wine from Vranec variety will be analyzed, produced by addition of malolactic bacteria during different stages of vinification. The analysis of biogenic amines will be performed with liquid chromatography coupled with DAD and MS detector and gas chromatography coupled with ion trap MS and QQQ MS detector. In order to determine the effect of malolactic fermentation on the content of biogenic amines, as well as, on the aroma compounds in wines, malolactic bacteria will be applied before fermentation and after the alcoholic fermentation. The following biogenic amines will be analyzed: tryptamine, putrescine, histamine, phenylethyl amine, tyramine, cadaverine, spermine and spermedine. 1,7 diaminoheptane will be used as an internal standard. The obtained results will be statistically processed, applying Analysis of Variance (ANOVA), Principle Component Analysis (PCA), Cluster Analysis (CA) and Linear Discriminant Analysis (LDA) in order to determine possible differences between the analyzed wines. Implementation of controlled malolactic fermentation is expected to improve aromatic profile of the wine and the overall control of the wine as well