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Cited by 12Fermentation and Sensory AnalysisPolyamine Metabolism and ApplicationsHorticultural and Viticultural Research

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Comparative Analysis of Amino Acid and Biogenic Amine Compositions of Fermented Grape Beverages

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Nokhoijav, Erdenetsetseg, Guba, Andrea, Vadadokhau, Uladzislau, Tőzsér, József, Győri, Zoltán, Kalló, Gergő, Csősz, Éva·2023·Metabolites
DOI 10.3390/metabo13080892PMC PMC10456964
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Abstract

Amino acids and biogenic amines are important components of food and beverages. In grape-derived products such as wine and wine vinegar, they can have different origins and can influence the odor and taste of the products. Their concentration is influenced by the grape variety, vintage, and winemaking process. In our study, we carried out an LC-MS-based comparative analysis of 22 grape-derived beverages, including three different wine types and four wine vinegar samples from the Tokaj region in Hungary. The concentrations of 23 amino acids and 10 biogenic amines were examined, and the differences among the sample types were analyzed. The differences in the concentrations of some metabolites between Aszú–Furmint pairs originating from the same wineries and year provide information on the effect of botrytized grape on wine composition. Our data can provide further evidence on how the production process shapes the metabolite content of beverages and highlight the nutritional value of wine vinegar.

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Figure 1 The concentrations of amino acids in all studied grape-derived beverages. The y-axis shows the mean concentrations in mg/L and standard deviations (SD) of detected amino acids.
Figure 1 The concentrations of amino acids in all studied grape-derived beverages. The y-axis shows the mean concentrations in mg/L and standard deviations (SD) of detected amino acids.CC BY · PubMed Central
Figure 2 The concentrations of amino acids, showing statistically significant differences between the groups. The y-axis shows the concentrations in mg/L of individual amino acids and SD in the four types of beverages examined. Each dot represents mean value of amino acids in the samples. * p ≤ 0.05; ** p ≤ 0.01; *** p ≤ 0.001.
Figure 2 The concentrations of amino acids, showing statistically significant differences between the groups. The y-axis shows the concentrations in mg/L of individual amino acids and SD in the four types of beverages examined. Each dot represents mean value of amino acids in the samples. * p ≤ 0.05; ** p ≤ 0.01; *** p ≤ 0.001.CC BY · PubMed Central
Figure 3 The concentrations of the biogenic amines. The y-axis shows the concentrations in mg/L of individual biogenic amines and SD in four types of beverages. Each dot represents mean value of biogenic amines in the samples. * p ≤ 0.05; ** p ≤ 0.01; *** p ≤ 0.001.
Figure 3 The concentrations of the biogenic amines. The y-axis shows the concentrations in mg/L of individual biogenic amines and SD in four types of beverages. Each dot represents mean value of biogenic amines in the samples. * p ≤ 0.05; ** p ≤ 0.01; *** p ≤ 0.001.CC BY · PubMed Central
Figure 4 Principal component analysis of grape-derived beverages. Variance explained by principal components is indicated in axes labels. The samples in dark green refer to Furmint, the ones in light green to Aszú and Essence, and the ones in purple to wine vinegar.
Figure 4 Principal component analysis of grape-derived beverages. Variance explained by principal components is indicated in axes labels. The samples in dark green refer to Furmint, the ones in light green to Aszú and Essence, and the ones in purple to wine vinegar.CC BY · PubMed Central
Figure 5 Comparative analysis of Furmint–Aszú pairs. The y-axis shows the concentrations in Furmint and Aszú in mg/L of those amino acids and biogenic amines for which statistically significant difference could be observed. Colored dots, connected with lines, represent mean values of the analytes in the paired samples.
Figure 5 Comparative analysis of Furmint–Aszú pairs. The y-axis shows the concentrations in Furmint and Aszú in mg/L of those amino acids and biogenic amines for which statistically significant difference could be observed. Colored dots, connected with lines, represent mean values of the analytes in the paired samples.CC BY · PubMed Central

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Metadata

Authors
Nokhoijav, E., Guba, A., Vadadokhau, U., Tőzsér, J., Győri, Z., Kalló, G., & Csősz, É.
Affiliations
University of Debrecen (HU)
Corresponding author
Csősz, Éva
ORCID
Venue
Metabolites
Publisher
MDPI AG
Published
2023-07-27
Volume
13
Issue
8
Pages
892
ISSN
2218-1989 (ISSN-L)
DOI
10.3390/metabo13080892
PMC
PMC10456964
OpenAlex
W4385349078
Cited by
12
References
2
Citations by year
2026: 2 · 2025: 3 · 2024: 7
FWCI
1.73
Type
journal article
Language
en
Open access
Licence
Locations
  • Metabolites (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • University of Debrecen Electronic Archive (University of Debrecen) (submittedVersion, other-oa)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders
  • GINOP (GINOP-2.3.3-15-2016-00020, GINOP-2.3.4-15-2016-00002, 1206/2018(IV.5.))
  • Wine Academy of Mád (GINOP-2.3.3-15-2016-00020, GINOP-2.3.4-15-2016-00002, 1206/2018(IV.5.))
  • TPF—Stipendium Hungaricum (GINOP-2.3.3-15-2016-00020, GINOP-2.3.4-15-2016-00002, 1206/2018(IV.5.))
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Polyamine Metabolism and Applications
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Horticultural and Viticultural Research
Keywords
amino acids, biogenic amines, wine, wine vinegar, Tokaj, Botrytis, grape varieties, wine composition

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Nokhoijav, E., Guba, A., Vadadokhau, U., Tőzsér, J., Győri, Z., Kalló, G., & Csősz, É. (2023). Comparative Analysis of Amino Acid and Biogenic Amine Compositions of Fermented Grape Beverages. Metabolites. https://doi.org/10.3390/metabo13080892