FREE AMINO ACID AND BIOGENIC AMINE CONTENTS OF HUNGARIAN WINES

摘要

Comparative studies were conducted on different Hungarian wines including 22 white wines, 11 Tokaj wines, and 15 red wines. The wines were analysed for their content of free amino acids and biogenic amines. Ion-exchange chromatography (an amino acid a nalyser) was used for the determination. There were significant differences between red, white wines and Tokaj wines concerning both free amino acid and biogenic amine contents. The total content of free amino acids ranged from 386,92 mg/dm~3 to 2516,88 mg/dm~3 in white wines, from 1161,40 mg/dm~3 to 3388,28 mg/dm~3 in Tokaj wines, and from 644,32 mg/dm~3 to 1957,66 mg/dm~3 in red wines. The dominant free amino acids were proline (in average 80,7%, 54.2%, 29,7%, in red wines, in white wines, in Tokaj wi nes, respectively) and arginine (in average 27,5%, 17,0%, 1.7% in Tokaj wines, in white wines, in red wines, respectively). The ratio of proline:arginine showed significant differences among the three types of wines, Biogenic amine contents varied from 0 ,96 mg/dm~3 to 5.47 mg/dm~3 in white wines, from 3.93 mg/dm~3 to 28,56 mg/dm~3 in Tokaj wines, and from 1,77 mg/dm~3 to 33,85 mg/dm~3 in red wines. The major biogenic amines were tyr amine (77.3%, 33.9%, 12.7% in Tokaj wines, in white wines, in red wines , respectively), putrescine (56.5%, 54.5%, 10.7%, in red wines, in white wines, in Tokaj wines, respectively), and histamine (23.,7%, 5.6%, 3.6%, in red wines, in Tokaj wines, in white wines, respectively).