Biogenic Amines in Wines

Authors: Anlı, R. Ertan; Bayram, Mustafa

Source: Food Reviews International, Volume 25, Number 1, January 2009 , pp. 86-102(17)

Buy & download fulltext article:

Price: $56.94 plus tax (Refund Policy)

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 amines; wine

Document Type: Research article

DOI: http://dx.doi.org/10.1080/87559120802458552

Affiliations: 1: Department of Food Engineering, Ankara University, Diskapi, Ankara, Turkey

Publication date: 2009-01-01