Optimization Of Technological Practices On The Reduction Of Biogenic Amine And Fusel Oils In Mulberry Wines

Mulberry wine, as a fermenten wine, is produced by the fermentation of mulberry as the main raw material. Mulberry wine has a variety of active functional ingredients(anthocyanidin,resveratrol)with high nutritional value, meanwhile, literature and consumer report the wine may cause adverse effect. In this paper, adverse effect may caused by biogenic amines and fusel oil in mulberry wine were studied as following:1) The determination of biogenic amines by a reverse high performance liquid chromatography (RP-HPLC) after the acylation of biogenic amines by dansyl chloride (DnS-Cl). The results showed that good correlation (r(?)0.9995),RSDs<10.61%and recovery (87.86-104.62%) were obtained about the determination of the seven biogenic amines in the concentration range of 0.5-20mg/L.2) GC (GC-MS) determination of fusel oil in mulberry fruit was established after the three fusel oils extraction by dichloromethane. The results showed that good correlation (r (?)0.9991),RSDs<3.04%and recovery (93.91-106.10%) were obtained about the determination of the three fusel oils in the concentration range of 10-1000mg/L3) By determining the content of biogenic amines and fusel oil in mulberry wine in different fermentation conditions, aging conditions, the optimization of fermentation process to reduce the concentrations of biogenic amines and fusel oil of mulberry has been built up. (1) The fusel oil content in the fermentation fluid increase with the sugar content. After the main fermentation, the contents of fusel oil are reduced by the aging. When the content of sugar was more than 27%, histamine is detected. (2) Under the condition of the same sugar content, the addition of sugar once could reduce the content of fusel oil in the fermentation process. The maintenance of trace of oxygen could reduce the formation of fusel oil and the histamine. (3) The content of biogenic amines was higher at the condition of low pH than high pH, while the content of fusel oils was higher at the condition of high pH than the low pH. However, under the process of aging, the content of fusel oils decreased faster at high pH than low pH. (4) The content of biogenic amines decreased with the fermentation temperature. The phenylethylamine could be detected only in the low-temperature fermentation. Under low temperature fermentation, fusel oils were less produced, but the decline of the fusel oils was also slow. (5) Under the condition of settled juice fermentation, the biogenic amines and fusel oil were both less produced. (6) In the range of 1-6%o, inoculum size had no obvious effect on the contents of biogenic amines. The content of n-propanol decreased with the amount of vaccination, while the contents of isobutyl alcohol and isoamyl alcohol increased with the amount of inoculum.(7) Under the content of more than 100 mg/L SO2, histamine could be produced during the fermentation process. When the content of SO2 reached 200 mg/L, phenylethylamine could be produced, however, the content of SO2 can reduce the production of fusel oils. (8) The addition of (NH4) 2SO4 could increase the content of histamine and tyramine, but reduce the content of fusel oils under the same fermentation conditions. (9) Different varieties and areas of mulberries made greatly impact on the contents of biogenic amines and fusel oils. (10) After fermentation, low-temperature storage could help reduce the contents of fusel oil and biogenic amines. (11) After fermentation, bottle-filling of the wine promptly could help to reduce the content of biogenic amines. Aging help to reduce the content of fusel oils. (12) The content of biogenic amines and fusel oils in mulberry wine was lower than certain red wine.