title: Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration.
abstract: The validation of a HPLC-PDA-MS/MS chromatographic method for the quali/quantitative characterization of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine has been described and discussed. Four standards showed a good linearity with high correlation coefficient values (over 0.9989) and LOD and LOQ were 0.001-0.015 mg/L and 0.004-0.045 mg/L, respectively. Furthermore, this study reported how factors such as temperature, alcoholic degree, and amino acids concentration are able to influence the formation of these four alcohols in Monastrell wines. The quantification values of these alcohols has been detected both at the half and end of alcoholic fermentation, and at the end of malolactic fermentation. In relation to interactions between factors, several significant variations emerged (p ⩽ 0.001). The impact of amino acids supplementation in Monastrell must it has been demonstrated, mainly in regards to histaminol and tryptophol.
authors.affiliation: Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy. Electronic address: matteo.bordiga@uniupo.it.
authors.forename: M
authors.initials: M
authors.lastname: Bordiga
authors.affiliation: Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain.
authors.forename: C
authors.initials: C
authors.lastname: Lorenzo
authors.affiliation: Bodega San Isidro (BSI), Carretera de Murcia s/n, 30520 Jumilla, Spain.
authors.forename: F
authors.initials: F
authors.lastname: Pardo
authors.affiliation: Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain. Electronic address: rosario.salinas@uclm.es.
authors.forename: M R
authors.initials: MR
authors.lastname: Salinas
authors.affiliation: Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy.
authors.forename: F
authors.initials: F
authors.lastname: Travaglia
authors.affiliation: Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy.
authors.forename: M
authors.initials: M
authors.lastname: Arlorio
authors.affiliation: Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy.
authors.forename: J D
authors.initials: JD
authors.lastname: Coïsson
authors.affiliation: Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja-CSIC-Universidad de La Rioja), Carretera de Burgos km. 6, Finca La Grajera, 26007 Logroño, Spain. Electronic address: Teresa.GardeCerdan@gmail.com.
authors.forename: T
authors.initials: T
authors.lastname: Garde-Cerdán
mesh_terms: D000596:Amino Acids / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D005285:Fermentation; D006632:Histamine / Q000031:analogs & derivatives* / Q000032:analysis / Q000096:biosynthesis; D007211:Indoles / Q000032:analysis*; D010626:Phenylethyl Alcohol / Q000031:analogs & derivatives* / Q000032:analysis; D053719:Tandem Mass Spectrometry; D013696:Temperature; D014920:Wine / Q000032:analysis*; D000438:Alcohols
chemical_list: D000596:Amino Acids; D006632:Histamine; D007211:Indoles; D010626:Phenylethyl Alcohol; C005975:3,4-dihydroxyphenylethanol; C011867:4-hydroxyphenylethanol; C005949:tryptophol; D000438:Alcohols; C049391:histaminol
keywords: Alcohols; Amino acids; Fermentation conditions; Grape; Wine