Histamine and tyramine in spanish wines: Relationships with total sulfur dioxide level, volatile acidity and malo-lactic fermentation intensity

Abstract

Histamine and tyramine contents in 226 and 186 Spanish wine samples, respectively, have been studied employing spectrofluorometric methods. The average content of histamine in red wines (4·07 mg/liter) proves to be higher than in white wines (0·81 mg/liter) and rosé wines (0·86 mg/liter). The average content of tyramine was also higher in red wines (3·03 mg/liter) than in white (1·49 mg/liter) and rosé ones (1·66 mg/liter). Relationships are studied between the contents of these amines and that of total sulfur dioxide and volatile acidity, as well as with the intensity of malo-lactic fermentation. Our results, in general, show that (a) the highest levels of both amines occur in red wines with low concentrations of total sulfur dioxide, (b) white and rosé wines with high volatile acidity show higher levels of these amines than wines with low volatile acidity, and (c) in all wines highest levels of amines correspond to wines with a stronger malo-lactic fermentation.