Biogenic Amine Production during Spontaneous and Inoculated MLF of Zweigelt Wines

Biogenic amines are organic nitrogenous compounds produced in wines mainly during malolactic fermentation (MLF). Its presence is a health risk and it could negatively affect the wine quality. The objective of this work was to determine the biogenic amines content in Croatian Zweigelt wines produced with different MLF inoculation time. Biogenic amines were determined by liquid chromatographic method. Results showed significant influence of MLF on the concentrations of biogenic amines. Control wines had the lowest amount of total biogenic amines while wines in which MLF was conducted after alcoholic fermentation had significantly the highest concentrations of total biogenic amines. Between them histamine was the most abundant amine ranging from 1.14 mg/L in control wines up to 2.94 mg/L in wines that undergo MLF after alcoholic fermentation. It can be concluded that MLF process and time of inoculation can significantly influence the formation of biogenic amines. These results suggest that co-inoculation using Oenoccocus oeni commercial strain Uvaferm ß is a worthwhile alternative compared to traditional post AF inoculation for Zweigelt winemaking