The Impact of Grape Maceration on Quality and Biogenic Amine Formation in Slovak Tokaj Wines: Examination of Microbial, Chemical and Sensory Properties
Grape maceration is essential in modulating the quality of Tokaj wines. The aim of this research was to analyse the effect of two maceration practices—one utilizing the application of a <i>Saccharomyces cerevisiae</i> culture and the other being maceration without a yeast culture in expe...
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2025-01-01
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| Series: | Fermentation |
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| author | Boris Semjon Martin Bartkovský Peter Očenáš Ivana Regecová Zuzana Megyesy Eftimová Jana Výrostková Lýdia Mesarčová Mariana Kováčová Matúš Várady Lucia Šuľáková Slavomír Marcinčák |
| author_facet | Boris Semjon Martin Bartkovský Peter Očenáš Ivana Regecová Zuzana Megyesy Eftimová Jana Výrostková Lýdia Mesarčová Mariana Kováčová Matúš Várady Lucia Šuľáková Slavomír Marcinčák |
| author_sort | Boris Semjon |
| collection | DOAJ |
| description | Grape maceration is essential in modulating the quality of Tokaj wines. The aim of this research was to analyse the effect of two maceration practices—one utilizing the application of a <i>Saccharomyces cerevisiae</i> culture and the other being maceration without a yeast culture in experimental Lipovina (<i>Vitis vinifera</i> L.) white wine from the Slovak part of the Tokaj region. Multiple factor analysis was used for the examination of wine quality regarding the formation of biogenic amines (BAs), and chemical, microbial and sensory variables were analysed over three months of wine production. The formation of bioactive components in wine was affected by maceration and maceration with the addition of a yeast culture, which resulted in a significantly increased antioxidant activity, as well as total phenolic and flavonoid content (<i>p</i> < 0.001). The wine samples that underwent maceration scored significantly lower in their appearance, aroma and taste (<i>p</i> < 0.05), which could be caused by a higher phenolic content and specific taste. The dynamics of BA formation in wine, evaluated using multiple factor analysis, highlighted that the maceration and maceration with an added yeast culture significantly affected these processes (<i>p</i> < 0.05). Microbiological examination promoted stable yeast counts during the maceration process, ensuring their longer presence during fermentation. Future research should aim to optimize maceration time in order to enhance the sensory quality of macerated wines without increasing the BA concentration, especially that of histamine. |
| format | Article |
| id | doaj-art-2197e0b513464431a5ad0023f3cd7c4e |
| institution | Kabale University |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-2197e0b513464431a5ad0023f3cd7c4e2025-01-24T13:32:06ZengMDPI AGFermentation2311-56372025-01-011112710.3390/fermentation11010027The Impact of Grape Maceration on Quality and Biogenic Amine Formation in Slovak Tokaj Wines: Examination of Microbial, Chemical and Sensory PropertiesBoris Semjon0Martin Bartkovský1Peter Očenáš2Ivana Regecová3Zuzana Megyesy Eftimová4Jana Výrostková5Lýdia Mesarčová6Mariana Kováčová7Matúš Várady8Lucia Šuľáková9Slavomír Marcinčák10Department of Food Hygiene Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Food Hygiene Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Chemistry, Biochemistry and Biophysics, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Food Hygiene Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Food Hygiene Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Food Hygiene Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Food Hygiene Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Food Hygiene Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Food Hygiene Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Food Hygiene Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Food Hygiene Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaGrape maceration is essential in modulating the quality of Tokaj wines. The aim of this research was to analyse the effect of two maceration practices—one utilizing the application of a <i>Saccharomyces cerevisiae</i> culture and the other being maceration without a yeast culture in experimental Lipovina (<i>Vitis vinifera</i> L.) white wine from the Slovak part of the Tokaj region. Multiple factor analysis was used for the examination of wine quality regarding the formation of biogenic amines (BAs), and chemical, microbial and sensory variables were analysed over three months of wine production. The formation of bioactive components in wine was affected by maceration and maceration with the addition of a yeast culture, which resulted in a significantly increased antioxidant activity, as well as total phenolic and flavonoid content (<i>p</i> < 0.001). The wine samples that underwent maceration scored significantly lower in their appearance, aroma and taste (<i>p</i> < 0.05), which could be caused by a higher phenolic content and specific taste. The dynamics of BA formation in wine, evaluated using multiple factor analysis, highlighted that the maceration and maceration with an added yeast culture significantly affected these processes (<i>p</i> < 0.05). Microbiological examination promoted stable yeast counts during the maceration process, ensuring their longer presence during fermentation. Future research should aim to optimize maceration time in order to enhance the sensory quality of macerated wines without increasing the BA concentration, especially that of histamine.https://www.mdpi.com/2311-5637/11/1/27winequalitysafetyfactor analysisbiogenic amines |
| spellingShingle | Boris Semjon Martin Bartkovský Peter Očenáš Ivana Regecová Zuzana Megyesy Eftimová Jana Výrostková Lýdia Mesarčová Mariana Kováčová Matúš Várady Lucia Šuľáková Slavomír Marcinčák The Impact of Grape Maceration on Quality and Biogenic Amine Formation in Slovak Tokaj Wines: Examination of Microbial, Chemical and Sensory Properties Fermentation wine quality safety factor analysis biogenic amines |
| title | The Impact of Grape Maceration on Quality and Biogenic Amine Formation in Slovak Tokaj Wines: Examination of Microbial, Chemical and Sensory Properties |
| title_full | The Impact of Grape Maceration on Quality and Biogenic Amine Formation in Slovak Tokaj Wines: Examination of Microbial, Chemical and Sensory Properties |
| title_fullStr | The Impact of Grape Maceration on Quality and Biogenic Amine Formation in Slovak Tokaj Wines: Examination of Microbial, Chemical and Sensory Properties |
| title_full_unstemmed | The Impact of Grape Maceration on Quality and Biogenic Amine Formation in Slovak Tokaj Wines: Examination of Microbial, Chemical and Sensory Properties |
| title_short | The Impact of Grape Maceration on Quality and Biogenic Amine Formation in Slovak Tokaj Wines: Examination of Microbial, Chemical and Sensory Properties |
| title_sort | impact of grape maceration on quality and biogenic amine formation in slovak tokaj wines examination of microbial chemical and sensory properties |
| topic | wine quality safety factor analysis biogenic amines |
| url | https://www.mdpi.com/2311-5637/11/1/27 |
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