Title: Effects of ageing on stilbenes and biogenic amines in red grape winemaking with stem contact maceration
Abstract: Journal of Food Processing and PreservationVolume 42, Issue 1 e13378 Original Article Effects of ageing on stilbenes and biogenic amines in red grape winemaking with stem contact maceration Teodora Basile, Teodora Basile Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, 70010, Turi, Italy Teodora Basile and Vittorio Alba contributed equally to this study.Search for more papers by this authorVittorio Alba, Corresponding Author Vittorio Alba [email protected] orcid.org/0000-0001-5317-0589 Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, 70010, Turi, Italy Teodora Basile and Vittorio Alba contributed equally to this study.Correspondence Vittorio Alba, Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria, Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, 70010, Turi, Italy. Email: [email protected] for more papers by this authorSerafino Suriano, Serafino Suriano Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, 70010, Turi, ItalySearch for more papers by this authorMichele Savino, Michele Savino Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, 70010, Turi, ItalySearch for more papers by this authorLuigi Tarricone, Luigi Tarricone Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, 70010, Turi, ItalySearch for more papers by this author Teodora Basile, Teodora Basile Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, 70010, Turi, Italy Teodora Basile and Vittorio Alba contributed equally to this study.Search for more papers by this authorVittorio Alba, Corresponding Author Vittorio Alba [email protected] orcid.org/0000-0001-5317-0589 Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, 70010, Turi, Italy Teodora Basile and Vittorio Alba contributed equally to this study.Correspondence Vittorio Alba, Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria, Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, 70010, Turi, Italy. Email: [email protected] for more papers by this authorSerafino Suriano, Serafino Suriano Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, 70010, Turi, ItalySearch for more papers by this authorMichele Savino, Michele Savino Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, 70010, Turi, ItalySearch for more papers by this authorLuigi Tarricone, Luigi Tarricone Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, 70010, Turi, ItalySearch for more papers by this author First published: 09 June 2017 https://doi.org/10.1111/jfpp.13378Citations: 1 Funding information: Apulia Region in the Regional Development Program 2007/2013; Axis I Improvement of competitiveness in agricultural and forestry sectors, Integrated Projects of the Production Chain - Measure 124 Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract Stem contact maceration is a technique used in red winemaking for wines poor of phenolic constituents (tannins) in order to improve organoleptic characteristics and ensure color stability over time. This article investigates how the presence of different amounts of de-stemmed bunches affects stilbenoids, known for their nutraceutical properties and biogenic amines (BAs), known for their adverse physiological and toxicological effects, at racking and after 24 months of storage in Primitivo wine. Stilbenes found in Primitivo were not influenced by the stems during maceration/fermentation. The ageing period resulted in isomerization phenomena of trans forms of piceid and resveratrol to the corresponding cis forms. The presence of stems during the winemaking did not induced the production or enhanced BAs content. Therefore, this enological practice does not represent a limit in terms of food safety and product quality. Practical applications Red wines poor in proanthocyanidins are subjected to color loss and decrease of organoleptic properties over time. Stem contact maceration is a technique used in red winemaking in order to enforce structure and stabilize color over time. Since food safety and product quality are of paramount importance, this study for the first time examines the presence of dangerous biogenic amines (BAs) and potent antioxidant stilbenoids throughout the production and aging of red wines produced with this technique. Results may benefit the winemaking industry and researchers who are striving to improve the processing and marketing of red wine. Citing Literature Volume42, Issue1January 2018e13378 RelatedInformation