Abstract
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.
- Received December 1996.
- Revision received September 1997.
- Copyright 1998 by the American Society for Enology and Viticulture
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Vol 49 Issue 3
