title: Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages.
abstract: The aim was to evaluate the effect of wine addition during manufacturing of dry fermented sausages, in terms of safety aspects (biogenic amine accumulation), aroma profile and sensory characteristics. Three batches of salami were produced: without wine addition and with 7.5% or 15% (v/w) of white wine. The fermented sausages showed characteristics that can increase product diversification. Some of the sensory features (i.e. increased salty perception) can represent an important strategy because of the trend to reduce salt intake for health reasons. The presence of wine immediately reduced the pH and is a source of ethanol, which can have an inhibitory effect against undesirable microflora. The microbiological results observed regarding Enterobacteriaceae and enterococci were encouraging. The addition of wine did not negatively affect the ripening time or increase the presence of biogenic amines. The samples containing wine showed reduced concentrations of putrescine.
authors.affiliation: Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna - Sede di Cesena - Piazza Goidanich 60, 47521 Cesena (FC), Italy.
authors.forename: Fabio
authors.initials: F
authors.lastname: Coloretti
authors.affiliation: Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna - Sede di Cesena - Piazza Goidanich 60, 47521 Cesena (FC), Italy.
authors.forename: Giulia
authors.initials: G
authors.lastname: Tabanelli
authors.affiliation: Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di Bologna - Sede di Reggio Emilia - Via Fratelli Rosselli 107, 42100 Reggio Emilia (RE), Italy.
authors.forename: Cristiana
authors.initials: C
authors.lastname: Chiavari
authors.affiliation: Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di Bologna - Sede di Cesena - Piazza Goidanich 60, 47521 Cesena (FC), Italy.
authors.forename: Rosalba
authors.initials: R
authors.lastname: Lanciotti
authors.affiliation: Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di Bologna - Sede di Reggio Emilia - Via Fratelli Rosselli 107, 42100 Reggio Emilia (RE), Italy.
authors.forename: Luigi
authors.initials: L
authors.lastname: Grazia
authors.affiliation: Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di Bologna - Sede di Cesena - Piazza Goidanich 60, 47521 Cesena (FC), Italy.
authors.forename: Fausto
authors.initials: F
authors.lastname: Gardini
authors.affiliation: Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna - Sede di Cesena - Piazza Goidanich 60, 47521 Cesena (FC), Italy. Electronic address: chiara.montanari8@unibo.it.
authors.forename: Chiara
authors.initials: C
authors.lastname: Montanari
mesh_terms: D001679:Biogenic Amines / Q000032:analysis*; D055598:Chemical Phenomena; D015169:Colony Count, Microbial; D003116:Color; D004755:Enterobacteriaceae / Q000254:growth & development / Q000302:isolation & purification; D000431:Ethanol / Q000032:analysis; D005285:Fermentation; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling; D005516:Food Microbiology; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000254:growth & development / Q000302:isolation & purification; D008461:Meat Products / Q000032:analysis / Q000382:microbiology*; D009812:Odorants / Q000032:analysis; D013210:Staphylococcus / Q000254:growth & development / Q000302:isolation & purification; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis*; D014920:Wine
chemical_list: D001679:Biogenic Amines; D055549:Volatile Organic Compounds; D000431:Ethanol
keywords: Aroma profile; Biogenic amines; Fermented sausages; Wine