Biogenic amines in wine may impair sensory wine quality and cause adverse health
effects in susceptible individuals. In this study, histamine and other biogenic
amines were determined by HPLC after amine derivatisation to dansyl chloride
conjugates in 100 selected high-quality red wines made from seven different
cultivars. Amine levels varied considerably between different wines. The most
abundant amines were putrescine (median = 19.4 mg l(-1), range = 2.9-122),
histamine (7.2 mg l(-1), 0.5-26.9), and tyramine (3.5 mg l(-1), 1.1-10.7),
whereas lower levels were found for isoamylamine (median = 0.25 mg l(-1)),
phenylethylamine (0.16 mg l(-1)), cadaverine (0.58 mg l(-1)), spermidine (1.8 mg
l(-1)) and tryptamine (0.06 mg l(-1)). Positive correlations were observed
between isoamylamine and phenylethylamine, and between histamine, putrescine and
tyramine levels. Amine concentrations were similar in all wine cultivars except
Pinot noir and St. Laurent wines, which showed significantly higher tryptamine
and cadaverine levels. The results indicate that levels of histamine and other
biogenic amines may vary considerably between red wines independent of grape
variety and that high amounts can also be found in high-rated wines. Adopting a
legal histamine threshold level of 10 mg l(-1) in the European Union, as formerly
introduced in other countries, would have excluded 34% of the investigated wines
from the market.
Source: Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2011 Feb 16:1-9
