Degradation of biogenic amines by vineyard ecosystem fungi . Potential use in 1 winemaking

1 Aims: To evaluate the ability of grapevine ecosystem fungi to degrade histamine, tyramine 2 and putrescine in synthetic medium and in wines. 3 Methods and Results: Grapevine and vineyard soil fungi were isolated from four locations of 4 Spain and were subsequently identified by PCR. A total of 44 fungi were evaluated for in 5 vitro amine degradation in a microfermentation system. Amine degradation by fungi was 6 assayed by reversed-phase (RP)-HPLC. All fungi were able to degrade at least two different 7 primary amines. Species of Pencillium citrinum, Alternaria sp., Phoma sp., Ulocladium 8 chartarum and Epicoccum nigrum were found to exhibit the highest capacity for amine 9 degradation. In a second experiment, cell free supernatants of Penicillium citrinum CIAL-10 274,760 (CECT 20782), grown in Yeast Carbon Base with histamine, tyramine or putrescine, 11 were tested for their ability to degrade amines in three different wines (red, white and 12 synthetic). The highest levels of biogenic amine degradation were obtained with histamine-13 induced enzymatic extract. Conclusions: The study highlighted the ability of grapevine ecosystem fungi to degrade 15 biogenic amines and their potential application for biogenic amines removal in wine. 16 Significance and Impact of Study: The fungi extracts described in this study may be useful 17 in winemaking to reduce the biogenic amines content of wines, thereby preventing the 18 possible adverse effects on health in sensitive individuals and the trade and export of wine. 19 20 21