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Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate

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Biology of Microorganisms on Grapes, in Must and in Wine

In winemaking process, a wide range of volatile and non-volatile compounds originate from microbial catabolism of amino acids. Among these catabolites, biogenic amines, low molecular weight organic bases produced by decarboxylation of their respective free precursor amino acids, are receiving much attention in wine science because of their potential implication for human health. This chapter, after a brief overview on the occurrence of biogenic amines in wines, will focus on the role played by lactic acid bacteria in the formation and accumulation of these molecules during winemaking, giving emphasis to the most frequently found amines (histamine, tyramine and putrescine) and their physiological significance in bacterial cells. Moreover, a note on the formation of ethyl carbamate, a carginogen compound originating in wine through a non-enzymatic reaction between ethanol and microbial catabolites containing a carbamyl group, will be furnished.

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Authors and Affiliations

  1. Department of Agricultural Biotechnology, Section of Microbiology, University of Florence P.le delle Cascine, Firenze, 24, 50144, Italy

    Massimo Vincenzini, Simona Guerrini, Silvia Mangani & Lisa Granchi

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  1. Massimo Vincenzini
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  2. Simona Guerrini
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  3. Silvia Mangani
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  4. Lisa Granchi
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Editors and Affiliations

  1. Institute of Microbiology and Wine Research, Johannes Gutenberg-University, Becherweg 15, Mainz, 55099, Germany

    Helmut König , Gottfried Unden  & Jürgen Fröhlich ,  & 

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Vincenzini, M., Guerrini, S., Mangani, S., Granchi, L. (2009). Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate. In: König, H., Unden, G., Fröhlich, J. (eds) Biology of Microorganisms on Grapes, in Must and in Wine. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-85463-0_9

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