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Biogenic amines – the impact on wine sanitary status and quality

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Description

In collaboration with IMW supporter Lallemand Oenology this webinar will cover the topic of biogenic amines, its impact on wine quality and sanitary status.

The presence of biogenic amines such as histamine, tyramine, putrescine and cadaverine in wine is becoming increasingly important to consumers and producers alike, due to the potential threats of intolerance reactions and their impact on the sensory quality of wines.

The health impacts from excess histamine can include nausea, hot flushes, headaches, facial flushing and respiratory distress.

Biogenic amines may have a negative impact in a wine’s aroma, resulting in wines that have lost varietal character and are faulty. Additionally, their presence can be a strong indicator that microbial spoilage has occurred.

To learn more about biogenic amines, three experts will share their knowledge about the impact, prevalence, legislation, and prevention through the use of selected wine bacteria. They will also explore how the trend in SO2 reduction influences biogenic amines. The session will be moderated by Sam Harrop MW. Participants from all countries are encouraged to register interest as the session may be repeated to cover additional time zones.

Panel
Dr Patrick Lucas
Sam Harrop MW – moderator
Dr. Sibylle Krieger-Weber
Sophie Parker-Thomson MW

About the panellists
Dr Patrick Lucas
Patrick LUCAS is professor of wine microbiology and deputy director of the Oenology Research Unit at ISVV of the University of Bordeaux. After a doctorate in biochemistry and a post-doctorate in Canada, he joined the Oenology Research Unit in 2003 to undertake research on lactic acid bacteria in wine. He specialised in the study of bacteria producing biogenic amines, notably during two European projects from 2003 to 2012, and in the study of the biodiversity of the bacterium Oenococcus oeni and its role during malolactic fermentation. He has directed the work of 11 doctoral and post-doctoral students, carried out numerous national and international collaborations and has over 70 articles published worldwide. He is an expert in microbiology at the OIV.

Dr. Sibylle Krieger-Weber
Sibylle Krieger-Weber studied Food Science at the Universität Hohenheim, Germany, receiving her M.Sc. in 1984 for her work on malolactic fermentation in wine, and her Ph.D. in 1989 for her dissertation entitled ‘Malolactic Starter Culture Preparations for Induction of MLF in Wine.’ In 1990, she completed post-doctoral studies at the New York State Agricultural Experiment Station/Cornell University, and was employed at Gewürzmüller GmbH Stuttgart until 1998. While at this institution, she was manager of biotechnology R&D, and involved in the research, development and production of Bitec starter cultures for MLF. In 1999, she joined Lallemand, where she is the manager for wine bacteria R&D and coordinating malolactic bacteria research in-house as well as in research centres worldwide. She also provides global technical support for bacteria and the entire oenological range. She is the author and co-author of many technical and scientific publications, as well as two patents.

Sophie Parker-Thomson MW
Sophie is a wine producer and wine industry consultant based in Marlborough. While gaining a law degree and admission to the bar, she felt the inevitable pull back to the wine industry, moving to Marlborough for the 2011 harvest where she met her now-husband, Matt. Together they founded their premium wine venture, Blank Canvas, in 2013, crafting small-batch wines from exceptional single vineyard sites in Marlborough, Central Otago and the Gimblett Gravels®, Hawkes Bay. Their recently launched consultancy business, Lock, Stock & Barrel, providing comprehensive consulting services spanning vine to bottle. A zealous advocate of the quality and sub-regional diversity of New Zealand and particularly Marlborough wines, Sophie has also been a New Zealand consultant to the World Atlas of Wine (8th ed.). She also enjoys writing, wine educating and judging.

About the IMW webinar series
Webinars are open to anyone who wishes to attend. All guests are welcome to submit questions in advance or during the webinar. The IMW uses the Zoom webinar platform, instructions on how to join will be emailed to you. Please check your junk or spam folder if you do not receive an email confirmation when registering. Unless specified otherwise, webinars are recorded and will be made available online here a few days after the event.

Please use the Q&A to raise questions and spark discussion. While we welcome a lively, rich and thorough debate, opinions should be considered and respectful. It is at the IMW/moderator’s discretion to remove offensive comments and potentially block guests from the event.

If you have any questions, please contact Belinda Eaton at beaton@mastersofwine.org.