TY - JOUR T1 - Correlation Between the Content of Biogenic Amines and Other Wine Compounds JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 266 LP - 278 DO - 10.5344/ajev.1998.49.3.266 VL - 49 IS - 3 AU - E. Soufleros AU - Marie-Lyse Barrios AU - A. Bertrand Y1 - 1998/01/01 UR - http://www.ajevonline.org/content/49/3/266.abstract N2 - To investigate the source (origin) of biogenic amines, 135 wines of various origins were initially analyzed to determine their content of amino acids and biogenic amines. Of these wines, 58 containing varying concentrations of biogenic amines then underwent a complete analysis. Amino acids and biogenic amines were quantified by HPLC with fluorescence detection. The results of the study indicate that a large number of amines can be formed from their precursor amino acids. This occurs primarily during and after the spontaneous malolactic fermentation process. Moreover, the presence of amines is linked to substances characteristic of wine spoilage. Therefore, the type of lactic acid bacteria should be controlled, and all microbiological action after completion of malolactic fermentation should be halted. ER -