Effects of reduced levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate on levels of volatile and biogenic amines

ABSTRACT

Sulphur dioxide (SO₂) is an important preservative for wine, but its presence in foods can cause allergies and this has given impetus to the research for alternatives. The aim of this study was to reduce levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate and examine the influence on levels of volatile and biogenic amines. To do so, vinifications were carried out using lysozyme, dimethyl dicarbonate (DMDC) and mixtures of these with SO₂ in different concentrations (25 and 50 mg l⁻¹). Results were compared with a control vinification with only SO₂ (50 mg l⁻¹). Mixing low concentrations of SO₂ with lysozyme and DMDC reduced the concentration of biogenic amines (histamine, tyramine, putrescine, cadaverine, phenylethylamine + spermidine and spermine). In general, the total concentration of volatile amines (dimethylamine, isopropylamine, isobutylamine, pyrrolidine, ethylamine, diethylamine, amylamine and hexylamine) was higher in the sample fermented only with SO₂. The concentrations of amines with secondary amino groups (dimethylamine, diethylamine, pyrrolidine) were higher in the sample only fermented with SO₂ than those fermented with DMDC and lysozyme or with a mixture of preservatives. When SO₂ was the only preservative in wine, total amine concentration (biogenic and volatile amines) was higher than for the rest of the treatments. Lysozyme by itself, and lysozyme mixed with SO₂, both reduced the formation of biogenic amines but given the antioxidant activity of SO₂ the use of the preservative mixture seems more advisable.

KEYWORDS:

• Sulphur dioxide
• lysozyme
• dimethyl dicarbonate
• amines
• wine

Disclosure statement

No potential conflict of interest was reported by the authors.