Relationship between biogenic amines and volatile acidity, sulfur dioxide, and free amino acid contents of quality wines and musts from Alentejo (Portugal)

• Type: Article in International Scientific Journal
• Date: 2006

Authors

Paulo Herbert (Author) FEUP; Maria João Cabrita (Author) Other; Nuno Ratola (Author) FEUP; Olga Laureano (Author) Other; Arminda Alves (Author) FEUP

Journal

Title: Journal of Environmental Science and Health - Part B Pesticides, Food Contaminants, and Agricultural Wastes

Vol. 41

Pages: 1171-1186

ISSN: 0360-1234

Publisher: Taylor & Francis

Indexing

ISI Web of Science

Scopus

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

DOI: 10.1080/03601230600856967

Abstract (EN): The concentration of biogenic amines and free amino acids was studied in 102 Portuguese wines and 18 musts from Alentejo demarcated (D.O.C.) regions. Most wines were commercial, except for 38 monovarietals obtained by micro vinification. Musts from the varieties used to produce the latter wines were also studied. Both biogenic amines and free amino acids were analyzed by HPLC using fluorescence detection for their o-phthalaldehyde/fluorenylmethyl chloroformate (OPA/FMOC) derivatives. The most significant amines (average 10.8 mg/L for histamine+tyramine in red, and 7.4 mg/L for white wines) were found to be present at low levels and, although no important relationship between each individual biogenic amine could be obtained, the total amine content depends significantly on the assimilable amino acid content in wine.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 16