Changes in biogenic amines during fermentation of Chinese rice wine ( Huangjiu ) and the underlying mechanisms

• Published in: International journal of food properties Vol. 27; no. 1; pp. 1095 - 1103
• Main Authors: Jin, Jianchang, Xie, Guangfa, Tong, Linna, Wang, Nan
• Format: Journal Article
• Language: English
• Published: Taylor & Francis Group 31-12-2024
• Subjects: acidity; amino acid; biogenic amines; Chinese rice wine; lactic acid bacteria; sugar
• ISSN: 1094-2912; 1532-2386
• DOI: 10.1080/10942912.2024.2387440

Chinese rice wine (Huangjiu) is a traditional fermented wine in China. The biogenic amines are the important index during its fermentation. This study investigated the changes in biogenic amine content and its formation during fermentation of Chinese rice wine, and analyzed the correlation between the physicochemical and biological factors of Chinese rice wine and the production of biogenic amines. Results showed that, during the pre-fermentation stage (stage I), the content of biogenic amine was significantly negatively correlated with sugar level and acidity, and was significantly positively correlated with amino acid concentration. The maximum biogenic amine concentration in Chinese rice wine was 36.79 mg/L. During the post-fermentation stage (stage II), a significant increase in the content of lactic acid bacteria was positively correlated with biogenic amine content. The maximum biogenic amine concentration in Chinese rice wine was 22.50 mg/L. The high amino acid concentration and lactic acid bacteria concentration in the fermentation process enhance the biogenic amine formation. These results have provided a theoretical support for control of biogenic amine content in fermentation of Chinese rice wine.