Measurement of histamine in California wines

Abstract

A chemical fluorescence method had been adapted for the measurement of histamine in grape juice and wine. The standard deviation of the method, based on duplicate or quadruplicate samples of 18 wines, was ±0.35 mg per 1. The average value of these replicate samples was 2.39 mg per 1. California wines are generally low in histamine; of about 300 samples of wines measured, only seven samples exceeded 5 mg per L, and three, 10 mg per 1. Fruit wines averaged 0.56 mg per 1., dessert wines 2.60 mg per 1., and 253 table wines (including champagne) averaged 1.80 mg per 1.; all of these are well below the level that would normally be considered physiologically important when ingested. The source of

Relationship Between Biogenic Amines and Free Amino Acid Contents of Wines and Musts from Alentejo (Portugal)

“…Under such conditions, the availability of each amine precursor is determinant for the overall accumulation, once amino acid decarboxilation and amine excretion appear to be stoichiometric processes. [28] This could also explain the correlation between histamine and total nitrogen levels of California wines found by Ough [16] and justify why amine accumulation occurs sometimes at the end or after the fermentation processes.…”

“…Studies have been reported relating biogenic amines content with SO 2 , [10][11][12] malolactic fermentation, [11][12][13] pH, [14] precursor amino acids, [15] or total nitrogen content. [16] In some cases, those studies suggest dependence between amines content and one or more of those factors. However, there are several works pointing apparently to different conclusions.…”

Biogenic Amines in Wine: Understanding the Headache

“…Ough (1971) observed that significantly higher histamine concentrations were present in Pinot noir in California compared to Cabernet Sauvignon, while Glória et al (1998) found that Pinot noir (Oregon, USA) contained significantly more total biogenic amines compared to Cabernet Sauvignon. Soleas et al (1999) also observed higher amine concentrations in Pinot noir from Ontario (Canada) compared to other red wines.…”

Histamine and Tyramine Content of South African Wine

“…Total acidity g. The average histamine content of wines produced in South Africa is very similar to those produced in other countries. (Ough, 1971;Mayer & Pause, 1973;Subden et al, 1979;Zee et al, 1983). The average histamine content of South African red wines that had undergone malo-lactic fermentation was more than dou~le that of.…”