TY - JOUR T1 - Changes in the Concentration of Histamine and Tyramine During Wine Spoilage at Various Temperatures JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 145 LP - 149 DO - 10.5344/ajev.1991.42.2.145 VL - 42 IS - 2 AU - M. C. Vidal-Carou AU - R. Codony-Salcedo AU - A. Mariné-Font Y1 - 1991/01/01 UR - http://www.ajevonline.org/content/42/2/145.abstract N2 - 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. ER -