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Am. J. Enol. Vitic. 42:2:145-149 (1991)
Copyright © 1991 by the American Society for Enology and Viticulture.
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Changes in the Concentration of Histamine and Tyramine During Wine Spoilage at Various Temperatures

M. C. Vidal-Carou 1, R. Codony-Salcedo 1, and A. Mariné-Font 1

1 Faculty of Pharmacy. University of Barcelona, Avda. Diagonal s/n, 08028 Barcelona, Spain.

The evolution of histamine and tyramine in four Spanish wines was monitored during storage in unsealed bottles at 4°C to 6°C, 20°C to 24°C, and 30°C to 35°C for 93 to 125 days. Biogenesis of these two amines was not evident in any of the wines under those conditions of spoilage, but two wines showed a decrease in their amine contents. The changes of total sulfur dioxide and volatile acidity had no effect in the evolution of amines.

Key words: biogenic amines, histamine, tyramine, wine spoilage

Submitted on October 10, 1989






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Copyright © 1991 by the American Society for Enology and Viticulture.