Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration

• HPLC–PDA–MS/MS validation for histaminol, hydroxytyrosol, tyrosol and tryptophol determination.
• Influence of some factors (Ta, alcohol, amino acids) on their formation during winemaking.
• Amino acids addition affects the formation of these alcohols, mainly histaminol and tryptophol.
• Histidine, tyrosine, tryptophan are converted into the corresponding alcohol by Ehrlich pathway.

The validation of a HPLC–PDA–MS/MS chromatographic method for the quali/quantitative characterization of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine has been described and discussed. Four standards showed a good linearity with high correlation coefficient values (over 0.9989) and LOD and LOQ were 0.001–0.015 mg/L and 0.004–0.045 mg/L, respectively. Furthermore, this study reported how factors such as temperature, alcoholic degree, and amino acids concentration are able to influence the formation of these four alcohols in Monastrell wines. The quantification values of these alcohols has been detected both at the half and end of alcoholic fermentation, and at the end of malolactic fermentation. In relation to interactions between factors, several significant variations emerged (p ⩽ 0.001). The impact of amino acids supplementation in Monastrell must it has been demonstrated, mainly in regards to histaminol and tryptophol.