Relationship Between Biogenic Amines and Free Amino Acid Contents of Wines and Musts from Alentejo (Portugal) |
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| Authors: | P HERBERT M J CABRITA N RATOLA O LAUREANO A ALVES |
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| Institution: | 1. LEPAE–Departamento de Engenharia Química , Faculdade de Engenharia da Universidade do Porto , Porto , Portugal;2. Laboratório de Enologia , área Departamental de Ciências Agrárias, Universidade de évora , évora , Portugal;3. Laboratório Ferreira Lapa (Sector de Enologia) , Instituto Superior de Agronomia, Universidade Técnica de Lisboa , Lisboa , Portugal |
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| Abstract: | 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. |
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| Keywords: | Amines Amino acids Wines Musts |
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