Study of biologically active amines in grapes and wines by HPLC

Abstract

SummaryThe biologically active amines agmatine, cadaverine, histamine, phenethylamine, putrescine, spermidine, and tyramine have been determined in different varieties of grape, aszu grape, wine and aszu wine from the Tokaj region of Hungary. Ion pairs formed between the amines and octanesulphonic acid were separated by liquid chromatography on a #Bondapak C18 reversed-phase column, and spectrofluorimetric detection was performed after post-column derivatization with o-phthalaldehyde and 2-mercaptoethanol. The method was linear for the amines between 0.1 and 10 mg L -1, and for spermidine between 1 and 30 mg L 1. Comparison of the results revealed that the qualitative and quantitative content of biologically active amines was mostly determined by the vintage of the wine and the technology used for wine-making. The biogenic amine content of Tokaj wines is well below suggested limits for any of the amines, showing that the winemaking technology of the Tokaj region is of high quality. The levels of biologically active amines (identified and quantified by HPLC) in grapes, wines and aszu wines can provide useful information about the weather, growth of Botrytis cinerea in Tokaj, and aspects of the methods used for wine-making.

Chemical characteristics of grape juices from different cultivar and rootstock combinations

“…The presence of putrescine in grape juices, as well as cadaverine, spermine, and spermidine, was also reported by Bauza et al (1995) and Sass-Kiss et al (2000). Bover-Cid et al (2006) A distinction among the juices was observed according to PCA scores: principal component 1 (PC1) explained close to 60% of the variance and distributed juices from 'Isabel Precoce' grapes to the left and from 'BRS Cora' to the right of the score plot (Figure 1).…”

Bioactive amines in Brazilian wines: types, levels and correlation with physico-chemical parameters

“…Some amines are normal constituents of grapes with amounts varying with variety, soil type and composition, fertilization and climatic conditions during growth and degree of maturation. Putrescine and spermidine are usually abundant in grapes, whereas agmatine, cadaverine, spermine, histamine, tyramine and phenylethylamine have been found in small amounts (Ough, 1971;Zee et al, 1983;Vidal-Carou et al, 1990;Glória et al, 1998;Hajós et al, 2000;Sass-Kiss et al, 2000). Besides the amines already present in grapes, several can be formed and accumulate during wine making.…”

Biogenic amines in red wine: The impact of technological processing of grape and wine / BIOGENI AMINI V RDEČEM VINU: VPLIV TEHNOLOŠKE PREDELAVE GROZDJA IN VINA

“…The prevalence of these amines was also observed in Rioja wines (Vazquez-Lasa et al, 1998). Prevalence of other types of amines has also been reported in the literature, for example, 2-phenylethylamine in wines from Hungary Sass-Kiss et al, 2000). Histamine, tyramine and putrescine contents in Brazilian wines were lower compared to the red wines from other countries (Solange et al, 2005).…”

“…Some amines are frequent constituents of grapes with amounts varying with variety, soil type and composition, fertilization and climatic conditions during the grape growth and stage of maturation (Souza et al, 2005). Putrescine and spermidine are usually abundant in grapes, whereas agmatine, cadaverine, spermine, histamine, tyramine and phenylethylamine have been found in small amounts (Ough, 1971;Zee et al, 1983;Vidal-Carou et al, 1990;Glória et al, 1998;Hajos et al, 2000;Sass-Kiss et al, 2000).…”