Biogenic amines in wine: occurrence and influence on wine aroma

Aroma is a highly important aspect determining the quality of wine. Primary aromas are those belonging to and characteristic of the variety of grape used for the elaboration of the wine. The compounds originating from fermentation – the most abundant – are responsible for the fruity and/or flowery aromas of wine and are known as secondary aromas. Finally, the compounds giving rise to the tertiary aromas come from the oak wood during the ageing process in the cask and subsequent evolution in the bottle. To this regard, the presence of amines in wine in high concentrations, can produce a negative impact on the aroma of the product and, in some cases, detrimental health effects. Several factors influence the content of amines in wine, among them the yeast strain and the amino acid composition of the must. Among these amines, histamine is the most toxic and is known to cause headaches and low blood pressure. Tyramine and phenylethylamine can produce hypertension. Putrescine and cadaverine, although not toxic in themselves, intensify the adverse effects of the abovementioned amines because they interfere with the enzymes that metabolize them. Volatile amines do not have a toxic action on the human organism, but they can have a negative effect on wine aroma. Biogenic amines and phenylethylamine, which is a volatile amine, have their origin in the microbial decarboxylation of amino acids. Although the origin of volatile amines has not been fully studied, it is thought that they probably come from amination of non-nitrogen compounds such as aldehydes and ketones. These nitrogenated compounds are mainly formed during the alcoholic and malolactic fermentations of the wine, their importance lying in the negative effects on human health that can arise with their ingestion. These findings are important in that they warn the enologist not to drop their guard in the control of these post-malolactic fermentation compounds, especially if part of the wine production is to be exported. Histamine, tyramine and putrescine are the 3 biogenic amines who can develop in substantial amounts during and after malolactic fermentation (MLF). The study deals with the chromatographic determination of histamine, tyramine, putrescine and cadaverine and their possible relation with wine organoleptic characteristics.