Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 100392 10.21603/2074-9414-2025-2-2569 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Comparative Analysis of Biogenic Amines in Wines and Ciders Сравнительный анализ биогенных аминов в винах и сидрах https://orcid.org/0000-0002-9165-6763 Агеева Наталья Михайловна Ageyeva Natalia M. https://orcid.org/0000-0003-1428-5935 Ширшова Анастасия Александровна Shirshova Anastasia A. anastasiya_1987@inbox.ru https://orcid.org/0000-0003-3987-7363 Ульяновская Елена Владимировна Ulyanovskaya Elena V. https://orcid.org/0000-0003-3919-8168 Щеглов Сергей Николаевич Shcheglov Sergey N. https://orcid.org/0000-0001-6436-1970 Храпов Антон Александрович Khrapov Anton A. hrapov-anton@bk.ru https://orcid.org/0000-0001-5140-9891 Чернуцкая Евгения Анатольевна Chernutskaya Evgenia A. Северо-Кавказский федеральный научный центр садоводства, виноградарства, виноделия Краснодар Россия North-Caucasian Federal Scientific Center of Horticulture, Viticulture and Winemaking Krasnodar Russian Federation Северо-Кавказский федеральный научный центр садоводства, виноградарства, виноделия Краснодар Россия North-Caucasian Federal Scientific Center of Horticulture, Viticulture and Winemaking Krasnodar Russian Federation Федеральное государственное бюджетное научное учреждение «Северо-Кавказский федеральный научный центр садоводства, виноградарства, виноделия» Краснодар Россия Federal State Budget Scientific Institution «North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making» Krasnodar Russian Federation Северо-Кавказский федеральный научный центр садоводства, виноградарства, виноделия Краснодар Россия North-Caucasian Federal Scientific Center of Horticulture, Viticulture and Winemaking Krasnodar Russian Federation Кубанский государственный университет Краснодар Россия Kuban State University Krasnodar Russian Federation Северо-Кавказский федеральный научный центр садоводства, виноградарства, виноделия Краснодар Россия North-Caucasian Federal Scientific Center of Horticulture, Viticulture and Winemaking Krasnodar Russian Federation Северо-Кавказский федеральный научный центр садоводства, виноградарства, виноделия Краснодар Россия North-Caucasian Federal Scientific Center of Horticulture, Viticulture and Winemaking Krasnodar Russian Federation 23 06 2025 23 06 2025 55 2 284 299 17 07 2024 01 04 2025 https://fptt.ru/en/issues/23587/23618/

Мониторинг содержания биогенных аминов в пищевой продукции важен с точки зрения здоровья и безопасности потребителя, т. к. эти вещества токсичны и способны вызывать головную боль, учащенное сердцебиение, рвоту и другие симптомы. Несмотря на то что в некоторых странах установлены максимально допустимые значения содержания гистамина в винах, данный вопрос остается малоизученным. Цель работы – определить массовые концентрации биогенных аминов в винах и сидрах и провести их сравнительный анализ. Объекты исследования – вина и сидры, изготовленные в условиях лабораторно-производственного подразделения «Микровиноделие» Северо-Кавказского федерального научного центра садоводства, виноградарства, виноделия (г. Краснодар, Россия) и приобретенные в розничной торговой сети. Массовую концентрацию биогенных аминов определяли методом высокоэффективной жидкостной хроматографии. Установлено, что в винах и сидрах концентрация биогенных аминов изменялась в зависимости от сорта винограда или яблони, наличия или отсутствия биологического кислотопонижения. Суммарная концентрация биогенных аминов в белых винах достигала 9,55 мг/дм3, в красных – 12,01 мг/дм3. При этом биологическое кислотопонижение с применением молочно-кислых бактерий способствовало увеличению концентрации биогенных аминов. Массовая концентрация гистамина в винах была выше, чем в сидрах. В сидрах не выявлено наличие путресцина, но отмечено более высокое содержание кадаверина. Применение азотосодержащих подкормок для дрожжей при сбраживании свежего сусла приводило к увеличению массовой концентрации биогенных аминов как в винах, так и в сидрах. Для снижения уровня биогенных аминов в готовой продукции при проведении кислотопонижения необходимо уделять внимание выбору молочнокислых бактерий и подкормок для дрожжей, неспособcтвующих продуцированию биогенных аминов или интродуцирующих их в минимальных количествах. Полученные результаты исследований могут быть использованы при разработке нормативных актов, устанавливающих пороговые значения массовой концентрации биогенных аминов в винах и сидрах в качестве показателя безопасности. Дальнейшие исследования будут направлены на разработку методов профилактики и снижения концентраций биогенных аминов в винах и сидрах.

Biogenic amines are an important safety indicator for many food products. Although some countries have established maximum permissible values for histamine content in wines, this issue still remains understudied. This article introduces a comparative analysis of mass concentrations of biogenic amines in wines and ciders. Some wine and cider samples were produced in the Microwinemaking Laboratory, North Caucasian Federal Scientific Center for Horticulture, Viticulture, and Winemaking, while others were purchased in retail shops. The method of high-performance liquid chromatography made it possible to determine the mass concentration of biogenic amines. In the wines and ciders, the concentration of biogenic amines depended on the grape or apple variety, as well as on the presence or absence of biological deacidification. The total concentration of biogenic amines reached 9.55 mg/dm3 in the white wines and 12.01 mg/dm3 in the red wines. The biological deacidification by lactic acid bacteria increased the concentration of biogenic amines. The mass concentration of histamine was higher in the wines than in the ciders. No putrescine was detected in the ciders, but they demonstrated a higher content of cadaverine. The use of nitrogen-containing yeast dressings during fermentation increased the mass concentration of biogenic amines in both types of alcoholic beverages. The choice of optimal lactic acid bacteria and yeast dressings is important to reduce the level of biogenic amines in ciders or wines during deacidification since they may trigger the production of biogenic amines or introduce them in minimal quantities. The obtained results can be used to improve the existing safety indicators of mass concentrations of biogenic amines in wines and ciders. Further research will provide new methods for reducing the concentrations of biogenic amines in wines and ciders.

 Биогенные амины азотистые вещества вино сидр сорт винограда сорт яблони яблочно-молочное брожение спиртовое брожение ферментативные реакции Biogenic amines nitrogenous substances wine cider grape variety apple variety malolactic fermentation alcoholic fermentation enzymatic reactions Исследование выполнено на базе Северо-Кавказского федерального научного центра садоводства, виноградарства, виноделия (СКФНЦСВВ) при финансовой поддержке Кубанского научного фонда в рамках научного проекта № МФИ-20.1/100. The research was conducted on the premises of the North Caucasian Federal Scientific Center for Horticulture, Viticulture, and Winemaking (NCFSCHVW) and supported by the Kuban Science Foundation as part of Scientific Project No. MFI-20.1/100.

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