Determination of twenty eight biogenic amines and amino acids during wine aging by micellar electrokinetic chromatography and laser-induced fluorescence detection

Abstract

28 biogenic amines and amino acids were quantitated in red French wines over a 14 year period by micellar electrokinetic chromatography separation and laser-induced fluorescence detection of fluorescein thiocarbamate derivatives. The grapes were grown in the same wine yard, under identical conditions, and the wines were made under fixed standard procedures. A pattern of evolution of amines and amino acids during wine aging is given. Principal component analysis indicates some correlations between the different amino acids and biogenic amines. A discussion on the behavior of amino acids during wine aging is presented.