Biogenic Amine Content of New York State Wines

摘要

ABSTRACTBiogenic amines in New York State wines were determined using high pressure liquid chromatography. Histamine, putrescine, and cadaverine were present in detectable amounts in all samples. Tyramine was present in low concentrations compared to other studies. Red wines, in general, had a higher histamine content than white wines. White wines had higher putrescine, cadaverine, and tyramine levels than the red wines. Histamine and cadaverine were lower in sparkling wines compared to still wines. Fermentation temperature had little influence on amine formation. Amine levels in various locations within New York State showed considerable variations. There were differences due to variety and vinification processes.