| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1218541 | Journal of Food Composition and Analysis | 2010 | 8 Pages |
Changes in the contents of biogenic amines (histamine, putrescine, tyramine, cadaverine, agmatine, ethylamine, isobutylamine, phenyletilamine, isoamylamine, serotonine and tryptamine) were studied during the winemaking process of quality red wines, including an organic wine. The analytical method used was validated in terms of linearity, precision, coefficient of variation and recovery. The limits of detection and quantification of the amines were also calculated. The method involved pre-column automated derivatisation of the amines by treatment with o-phthalaldehyde, after which the derivatives formed were analysed by reverse-phase HPLC. Results showed that grape must already contains biogenic amines and this content tends to increase throughout winemaking and maturation. The organic wine showed higher levels of biogenic amines than the non-organic wine. The fact that malolactic fermentation occurs spontaneously in organic wines, together with low levels of SO2 because of legal restrictions, could be responsible for the higher levels in biogenic amines found. For the non-organic wine, 2 oenological practices could increase the content in biogenic amines: the addition of press wine to the free run wine, and the treatment with yeast mannoproteins.
