Silvana Cecilia Ledesma, Irina Kristof, Gisselle Raquel Apud, and Pedro Adrián Aredes Fernández*
*Facultad de Bioquímica, Química y Farmacia – Universidad Nacional de Tucumán – CONICET, Ayacucho 471, San Miguel de Tucumán/Tucumán/4000, Argentina 
(pedro.aredes@fbqf.unt.edu.ar)

During the vinification process, the presence of undesirable lactic acid bacteria (LB) capable of decarboxylating free amino acids can cause formation of biogenic amines (BA). These compounds can affect consumer health and wine quality. Sulfur dioxide (SO2) is used as an antibacterial agent in the wine industry, but this chemical can cause allergic reactions in sensitive people. For this reason, alternatives to replace the use of SO2 are desirable. The effect on bacterial viability and production of histamine and tyramine in the presence of p-coumaric acid (P) of Lacticaseibacillus paracasei AT45, a BA producer isolated from Argentinean wine, was evaluated. The assays were carried out in wine obtained after controlled microvinification of Torrontes varietal grapes. The trials were supplemented with P at final concentrations of 200, 300, and 400 mg/L. Then, L. paracasei AT45 was inoculated at 103 or 107cfu/mL, then incubated 96 hrs at 23°C. Samples were taken at 0 and 96 hrs. The presence of histamine and tyramine was evaluated using a colorimetric method developed in our laboratory. In control wine, without P, the microorganisms maintained their viability until the end of the incubation time at both inoculum concentrations assayed. A maximum histamine and tyramine production of 15.03 and 7.87 mg/L, respectively, was observed at 107 cfu/mL. The greatest bacterial inhibition was evidenced in the presence of 400 mg/L P at the end of incubation. The production of both amines was dramatically reduced at all concentrations of P tested at undetectable level. Only a 62.81% decrease in tyramine production occurred in the presence of 200 mg/L P when the inoculum was 107 cfu/mL. The use of phenolic acids from wine could become a natural alternative to SO2 for the control of spoilage wine LB during winemaking.

Funding Support: Consejo Nacional de Investigaciones Cientificas Y Tecnicas (CONICET)