The Effect of Harvest Time and Bentonite Treatment on Histamine and Tyramine Contents of Wines (In English)

Abstract

Histamine and tyramine contents of 16 white wines from Colombard grapes and 4 red wines from Carignan grapes were determined by high performance liquid chromatography. Ten wines were produced from early harvested grapes and the remaining 10 wines from late harvested ones. Various amounts of bentonite were added before fermentation in the processing of 12 white wines. Histamine and tyramine contents of wines of low acidity from late harvested grapes were found greater than those for more acidic wines from early harvested grapes. Alcohol percentage of wines was not effective on histamine and tyramine contents. Bentonite treatment caused a decrease in histamine and tyramine concentrations in white wines containing high levels of these biogenic amines. 

Keywords

• Biogenic amines, wine, bentonite

Şarapların Histamin ve Tiramin İçerikleri Üzerinde Hasat Zamanı ve Bentonit İşleminin Etkisi (İngilizce)

Abstract

Colombard üzümlerinden üretilen 16 adet beyaz şarap ve Carignan üzümlerinden üretilen 4 adet kırmızı şarabın histamin ve tiramin içerikleri Yüksek Basınç Sıvı Kromatografisiyle (HPLC) belirlendi. 10 adet şarap erken hasat edilen üzümlerden 10 adet şarap ise geç hasat edilen üzümlerden üretildi. 12 adet beyaz şaraba fermantasyon öncesi çeşitli miktarlarda bentonit ilave edildi. Geç hasat edilen düşük asitli şarapların histamin ve tiramin içerikleri erken hasat edilen üzümlerin yüksek asitli şaraplarına göre daha fazla bulundu. Şarapların alkol oranlarının histamin ve tiramin düzeylerine etkisinin olmadığı gözlendi. Bentonit ilavesi bu biyojen aminleri yüksek seviyede içeren beyaz şarapların histamin ve tiramin miktarlarında azalmaya neden oldu. 

Keywords

• Biyojen aminler, şarap, bentonit

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