PT  - JOURNAL ARTICLE
AU  - J. A. ZEE
AU  - R. E. SIMARD
AU  - L. L'HEUREUX
AU  - J. TREMBLAY
TI  - Biogenic Amines in Wines
AID  - 10.5344/ajev.1983.34.1.6
DP  - 1983 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 6--9
VI  - 34
IP  - 1
4099  - http://www.ajevonline.org/content/34/1/6.short
4100  - http://www.ajevonline.org/content/34/1/6.full
SO  - Am J Enol Vitic.1983 Jan 01; 34
AB  - Biogenic amine contents in Canadian, American and European wines were determined quantitatively by an ion-exchange chromatographic method. Histamine, putrescine, cadaverine and tyramine were present in detectable amounts, while 1,3-diaminopropane, agmatine and tryptamine were absent. The amine contents in wines, sherries and ciders from different countries were compared. Also, wines from different regions in France were analyzed to detect variations due to geographical factors and possibly vinification processes. Red wines had significantly more histamine and putrescine than white wines, but their cadaverine and tyramine contents were not significantly different. French red and white wines and American red wines contained highest amine contents. Among the French wines studied, Bourgogne and Champagne had relatively higher amounts of the four amines detected. The Canadian red wines and sherries had much higher amine levels than white wines, sherries and ciders. No relationship could be established between pH, alcohol and amine contents.