Relationship Between Biogenic Amines and Free Amino Acid Contents of Winesand Musts from Alentejo (Portugal)

摘要

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