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Biogenic Amines in Wines

2008; Taylor & Francis; Volume: 25; Issue: 1 Linguagem: Inglês

10.1080/87559120802458552

8755-9129

R. Ertan Anlı, Mustafa Bayram,

Polyamine Metabolism and Applications

Abstract Biogenic amines are low molecular weight organic compounds that occur in fermented foods and are produced mainly through the microbial decarboxylation of amino acids. Decarboxylation of several amino acids can form some biogenic amines in wines such as histamine, tyramine, putrescine, and phenylethylamine. Biogenic amines can cause direct or indirect toxicity when their concentrations are high in food. The enological importance of the biogenic amines in wines is due to their possible toxicological risks and the possibility of the relationship between high amine content and unsanitary conditions during wine production. Various analytical techniques have been developed for the determination of biogenic amines in wines. In this article, the presence, the formation, the microorganisms and the methods of determination of biogenic amines in wine and other fermented foods are reviewed. Keywords: Biogenic amineswine