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Am. J. Enol. Vitic. 47:2:127-133 (1996)
Copyright © 1996 by the American Society for Enology and Viticulture.
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Determination of Amines and Amino Acids in Wine — A Review

Pekka Lehtonen 1

1 Alcohol Control Laboratory, Alko Group Ltd., P.O. Box 350, FIN-00101 Helsinki, Finland.

The significance of amines and amino acids in wine, and the most recent techniques for their determination and quantification, are summarized. Liquid chromatography is by far the most important technique for determining amines and amino acids in wine. Derivatization and a modern fluorescence or UV detector are required. The most popular derivatization reagents for amines are orthophthalaldehyde and dansyl chloride, whereas many different agents are used for derivatizing amino acids. The classic amino acid analyzer is used as often as the liquid chromatograph for amino acid determination. In general, red wines contain significantly more amines than do white wines. Usually, wines contain only a few milligrams per liter of each of the most important amines, such as histamine, tyramine, and phenethylamine. The amount of total amino acids is several dozen-fold higher than the amount of total amines in wine. Red wine contains 300 to 1300 mg/L of the most abundant amino acid, proline, which means that proline accounts for 30% to 85% of the total amino acid content. Next in abundance are alanine, glutamic acid + glutamine, arginine, and ggr-aminobutyric acid.

Key words: wine, amines, amino acids, HPLC

Submitted on June 26, 1995




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Copyright © 1996 by the American Society for Enology and Viticulture.