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Removal of biogenic amines from wines by chemisorption on functionalized silica and effects on other wine components

Authors
  • Rodríguez-Bencomo, Juan José1, 2
  • Rigou, Peggy3
  • Mattivi, Fulvio4
  • López, Francisco5
  • Mehdi, Ahmad1
  • 1 ICGM, Univ. Montpellier, CNRS, ENSCM, Montpellier, France , Montpellier (France)
  • 2 Agrotecnio - Centre for Food and Agriculture Research, Av. Rovira Roure 191, Lleida, 25198, Spain , Lleida (Spain)
  • 3 UMR 1083 Sciences Pour L’Œnologie, INRA, Montpellier SupAgro, Univ. Montpellier, Montpellier, France , Montpellier (France)
  • 4 University of Trento, Department of Cellular, Computational and Integrative Biology – CIBIO, San Michele all’Adige, Italy , San Michele all’Adige (Italy)
  • 5 Universitat Rovira i Virgili, Tarragona, Spain , Tarragona (Spain)
Type
Published Article
Journal
Scientific Reports
Publisher
Springer Nature
Publication Date
Oct 14, 2020
Volume
10
Issue
1
Identifiers
DOI: 10.1038/s41598-020-74287-3
Source
Springer Nature
License
Green

Abstract

The effectiveness of several functionalized silica materials (cation-exchange materials) for the removal of biogenic amines from wines, and the effects on other wine components and organoleptic characteristics were evaluated. Results have shown that mesoporous silica material bi-functionalized with phosphonic and sulfonic acids allowed the removal of histamine, putrescine, cadaverine, spermine and spermidine from wines, although the dose must be adapted for each wine according to the removal requirements and wine characteristics. A plus of the adsorbent developed is that it can be recovered and re-used for at least 3 treatments. Immediately following the treatments, a decrease in the levels of linear ethyl esters (ethyl hexanoate, ethyl octanoate and ethyl decanoate) was observed, although these levels were re-equilibrated after several days reducing this undesired side effect. A slight, but perceptible, effect on wine color was observed, probably due to the slight decrease in the pH of the wine produced by the treatments. On the basis of the sensory analysis that focused only on the aroma of the wines, the proposed technique would be more adequate for wines aged in barrels than for young wines.

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