The characteristics of histamine and tyramine degradation of Saccharomyces cerevisiae HL10 and HL17 and their application in wine fermentation

Histamine and tyramine are abundant in red wine and pose a risk to the health of consumers. In this study, S. cerevisiae HL10 and HL17, with great ability to degrade histamine and tyramine, were selected through degradation dynamics, enzyme activity kinetics, stress tolerance, and winemaking performance evaluation. Results revealed that HL10 and HL17 exhibited the ability to eliminate >47 mg/L of these two amines in must simulated medium, and the dynamics of histamine and tyramine degradation were mainly related to the activities of monoamine oxidase and diamine oxidase. Compared with the commercial yeast, HL10 and HL17 inoculated individually decreased levels of acetic acid, histamine, tyramine, and total amine, as well as increased the contents of hexanoic acid, ethyl ester, octanoic acid, ethyl ester, and benzeneacetaldehyde (OAV >1.0) of Beihong and Merlot wines, enhancing their fruity and floral characteristics. These results demonstrated the potential of HL10 and HL17 in reducing biogenic amines and improving the aroma typicality and complexity of wines, which is of great significance for the industrial production of wines with high safety and quality.