Biogenic amine in wines

• DOI: 10.1007/s13213-010-0094-4
• Publication Date: 2010-07-13T08:00:43Z
• Authors: L. Beneduce; A. Romano; V. Capozzi; P. Lucas; L. Barnavon; B. Bach; P. Vuchot; F. Grieco; G. Spano
• Keywords: Winemaking; Tyramine; Biogenic amine; Agmatine; Decarboxylation; Winery

Biogenic amines (BA) are a group of organic nitrogenous compounds formed and degraded by the metabolism of living organisms (microorganisms, plants and animals). The main BA associated with wine are putrescine, histamine, tyramine and cadaverine, followed by phenylethylamine, spermidine, spermine, agmatine and tryptamine. The variability in the BA content of wine could be explained on the basis of differences in the winemaking process, time and storage conditions, raw material quality, and possible microbial contamination during winery operations. BA are formed by decarboxylation of the corresponding amino acids by microorganisms through substrate-specific decarboxylase enzymes. This property is usually strain dependent. Decarboxylase enzymes are generally induced at acidic pH and therefore they have a possible role in maintaining pH homeostasis or extending the microbial growth period by detoxification of the extracellular medium. The presence of these compounds is considered by some authors a fundamental parameter for the detriment of wine.