TITLE:
Polyphenol and Biogenic Amine Profiles of Albana and Lambrusco Grape Berries and Wines Obtained Following Different Agricultural and Oenological Practices
AUTHORS:
Annalisa Tassoni, Nunzio Tango, Maura Ferri
KEYWORDS:
Antioxidant Activity; Biogenic Amines; Polyphenols; Polyamines; Vitis Vinifera
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.1,
January
7,
2014
ABSTRACT: The levels of polyphenols, anthocyanins,
antioxidant activity and of biogenic amines, were measured in white (Albana)
and red (Lambrusco) grape berries and wines from the Emilia-Romagna region
(Italy) obtained following
conventional, organic and biodynamic agricultural and oenological practices. No
significant difference was shown among the samples coming from different
agricultural and winemaking practices, with few exceptions of single compounds. Biogenic amine amounts
were higher in red than in white berries and wines. Putrescine and histamine were the most abundant
biogenic amines respectively in berries and wines of both cultivars. Red grapes
and wines were richer in anthocyanins and showed higher antioxidant activity
than white ones. The total level of polyphenols was similar in red and white
berries and wines, but with different metabolite profiles depending on the
grape variety.