Evaluation of biogenic amines content in chilean reserve varietal wines

Biogenic amines play important roles in many physiological functions, but when they are ingested in high concentrations may produce severe adverse effects. The aim of this research was to evaluate the biogenic amine content in Chilean reserve varietal wines. A high performance liquid chromatography method was optimized and validated to quantify histamine, tyramine, spermine, spermidine, putrescine, cadaverine and phenylethylamine in Chilean wines. Derivatization and chromatographic conditions were optimized using a central composite design. Sixty reserve wines of the most important Chilean grape varieties were analyzed, i.e. Cabernet Sauvignon (n = 11), Merlot (n = 11), Carménère (n = 11), Syrah (n = 10) and Sauvignon Blanc (n = 10), as well as organic wines (n = 7). Biogenic amines content ranged from 2.19 to 65.09 mg L−1, no significant difference (P > 0.05) was observed between Cabernet Sauvignon, Merlot and Carménère but all showed statistically higher (P < 0.05) concentrations than Sauvignon Blanc. Syrah wines showed no difference (P > 0.05) with Cabernet Sauvignon, higher concentrations (P < 0.05) than Sauvignon Blanc and lower than Merlot and Carménère. Regarding biogenic amines profile, putrescine showed the highest concentration in all grape varieties.

► Chilean reserve varietal wines showed a biogenic amines content from 2.19 to 65.19 mg L−1. ► No difference was found between Merlot, Cabernet Sauvignon and Carménère wines. ► All red wines including organic showed higher biogenic amines content than white ones. ► Biogenic amines content in Chilean wines is very far from the proposed toxic level via oral intake.