Abstract
Several biogenic amines, as putrescine, methylamine, ethylamine, histamine, cadaverine, tyramine, tryptamine and 2-phenylethylamine were quantified in Chardonnay, I'inotgris, Cabernet sauvignon and Merlot ripe grapes for 2 vintages. The analysis was carried out with a HPLC equipped with an Agilent Zorbax SB-Aq column and a fluorimetric detector after automatic pre-column derivatization with CPA. Putresci tie (mean ±std: 1,072±692μg/L), methylamine (168 ± 80 μg/L), ethylamine (118 ± 96 μg/L) and histamine (91 ± 63 μg/L) were in quantifiable amounts in all samples. Cadaverine, 2-phenylethylamine, tyramine and tryptamine were in lower concentrations, being quantifiable only in the 75%, 43%, 35% and 6% of the 81 analysed samples, respectively. Differences were observed between the two years and among the varieties, Cabernet sauvignon showing rather high contents. Putrescine content correlated positively with °Brix and pH, and negatively with total acidity.
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