Changes in Biogenic Amine Content of Tokaj Grapes, Wines, and Aszu‐wines

Abstract

Biogenic amines in grapes, aszu-grapes, wines, and aszu-wines of the Tokaj region of Hungary were separated, identified, and quantified by HPLC. The biogenic amine content of the Tokaj wines was well below the suggested limits for any of the biogenic amines. Histamine contents were especially low in all the samples investigated. The composition and concentration of the biogenic amines (polyamines) in the grape berries were altered remarkably by the Botrytis cinerea, and this resulted in a great change of the amine concentration in the aszu-wines compared to the wines. The composition and concentration of biogenic amines might provide useful information on the vintage and can support the authentication of the Tokaj aszu-wines.

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

“…The other amines encountered are usually present in small amounts in grapes (Ough, 1971;Vidal-Carou et al, 1990). However, levels of these amines can increase during wine making, affected by steps followed and microorganisms intentionally added (starter cultures) or contaminants (Ough, 1971;Radler and Fäth, 1991;Glória et al, 1998;Hajós et al, 2000;Sass-Kiss et al, 2000).…”

“…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.…”

“…Based on this assumption, histamine alone or together with other amines could be an indicator of the quality of raw materials employed or unsanitary conditions prevailing during wine production (Buteau et al, 1984;Vidal-Carou et al, 1990;Soufleros et al, 1998). Besides the presence of microorganisms, the influence of other factors during the vinification process has also been cited, which include must treatment, length of fermentation in the presence of pulp and skin, alcohol content, sulfur dioxide concentration, added nutrients, pH, temperature and quantity and type of finings and clarification agents (Zee et al, 1983;Buteau et al, 1984;Somavilla et al, 1986;Glória et al, 1998;Vazquez-Lasa et al, 1998;Lima and Glória, 1999;Hajós et al, 2000;Sass-Kiss et al, 2000;Leitão et al, 2000;Arena and Manca de Nadra, 2001). The study of amines in wines is of interest for two reasons: the toxicological risk from the ingestion of elevated amounts of these substances and the possibility that there is a relationship between high amine content and the quality of the grape used in the production of the wine and also the hygienicsanitary conditions prevalent during processing (Vidal-Carou et al, 1990).…”

Analysis of grape polyamines from Grapevine leafroll associated viruses (GLRaV-2 and -3) infected vines

“…Fungal attack (i.e. Botrytis cinerea) has been reported to alter and increase grape polyamines (Hajos, Sass-Kiss, Szerdahelyi, & Bardocz, 2000;Kiss, Korbasz, & Sass-Kiss, 2006), likely from the fungus changing the grape's polyamines and contributing its own polyamines as well (Kiss et al, 2006;Marshall, Russo, Van Etten, & Nickerson, 1979). Edreva (1997) reported a reduction in free polyamine, compared to control, in tobacco leaves inoculated with fungal, bacterial, or viral pathogens, and suspected the decrease was due to tissue damage rather than a direct affect of the pathogen.…”

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

“…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).…”