Determination of biogenic amines in wine

Biogeni amini (BA) su skupina organskih dušikovih spojeva koji nastaju dekarboksilacijom aminokiselina ili aminacijom i transaminacijom aldehida i ketona. Najznačajniji BA u vinu su histamin, putrescin, kadaverin, tiramin, spermidin, spermin, triptamin i β-feniletilamin, a zbog različitih utjecaja tijekom proizvodnje vina njihova koncentracija može varirati. Mogu ih proizvesti kvasci, tijekom alkoholne fermentacije, ali i bakterije mliječne kiseline, tijekom malolaktičke fermentacije. U ljudskom organizmu BA igraju ulogu moderatora u brojnim biološkim reakcijama, stoga je važna i njihova koncentracija u vinu. U osam različitih sorti vina (četiri bijela i četiri crna vina) određena je koncentracija BA – histamina, putrescina, kadaverina i tiramina tekućinskom kromatografijom visoke djelotvornosti (HPLC). U bijelom vinu Vinko određena je najveća koncentracija kadaverina (8,228 mg/L) i tiramina (6,452 mg/L), dok je najveća koncentracija putrescina (8,740 mg/L) određena u bijelom vinu Chardonnay. U crnim vinima Plavac, Vranac i Feudo Maccari koncentracija putrescina signifikantno je veća od koncentracija kadaverina i tiramina. U analiziranim crnim vinima koncentracija tiramina je niža nego u analiziranim bijelim vinima. U svim analiziranim vinima koncentracija histamina bila je ispod granica detekcije, dok su koncentracije putrescina, kadaverina i tiramina bile niže od dozvoljenih koncentracija propisanih Pravilnikom o vinu.Biogenic amines (BA) are the group of organic nitrogen compounds formed by decarboxylation of amino acids or by amination and transamination of aldehydes and ketones. The most important BA in wine are histamine, putrescine, cadaverine, tyramine, spermidine, spermine, tryptamine and β-phenylethylamine and due to different influences during wine production their content could vary. They could be produced by yeasts, during alcoholic fermentation as well as by lactic acid bacteria, during malolactic fermentation. In the human body BA play the role of moderators in many biological reactions, so their concentration in wine is important. In eight different wines (four white and four red wines) concentration of BA - histamine, putrescine, cadaverine and tyramine was determined using high pressure liquid chromatography (HPLC). The highest concentrations of cadaverine (8,228 mg/L) and tyramine (6,452 mg/L) were detected in white wine Vinko, while the highest concentration of putrescine (8,740 mg/L) was detected in white wine Chardonnay. In red wines Plavac, Vranac and Feudo Maccari putrescine concentration was significantly higher than concentrations of cadaverine and tyramine. In analyzed red wines tyramine concentration was lower than in analyzed white wines. In all analyzed wines concentration of histamine was under the level of detection, while concentrations of putrescine, cadaverine and tyramine were lower than concentrations permitted by Croatian regulation of wine