Formation of biogenic amines throughout the industrial manufacture of red wine

Abstract

Changes in levels of biogenic amines (histamine, methylamine, ethylamine, tyramine, phenylethylamine, putrescine and cadaverine) were monitored during the industrial manufacture of 55 batches of red wine. The origin of these amines in relation to must, alcoholic fermentation, malolactic fermentation, SO2 addition and wine ageing and the interactions between amines and their corresponding amino acids and pH were statistically evaluated. Results show that some amines were produced in the grape or the musts (e.g., putrescine, cadaverine and phenylethylamine) or were formed by yeast during alcoholic fermentation (e.g., ethylamine and phenylethylamine), although only very low concn. were reached in these stages (<3 mg/l). Malolactic fermentation was the main mechanism of biogenic amine formation, especially of histamine, tyramine and putrescine. During this stage, the increase in the concn. of these amines was accompanied by a significant decline in those of their amino acid precursors. Significant correlations between biogenic amine formation and the disappearance of their corresponding amino acids were found, which clearly supports the hypothesis that malolactic bacteria are responsible for accumulation of these amines in wines. No increase in the concn. of biogenic amines occurred after SO2 addition and during ageing, indicating that SO2 prevents amine formation in subsequent stages