Abstract
The biogenic amine (BA) content in wines is dependent on the fermentation processes and other oenological practices, as well as on grape quality. These compounds can participate in different cellular functions in humans; however, the intake of high amounts can provoke some toxicological effects. For that reason, controlling the evolution of biogenic amines in wine production processes is of extreme importance. This work aims to assess the occurrence of biogenic amines in sparkling wines and related samples, including musts, base wines, stabilized wines, and three-month and seven-month aged sparkling wines obtained from Pinot Noir and Xarel lo grape varieties. The determination of BA content relies on liquid chromatography with fluorescence detection (HPLC–FLD) with precolumn derivatization of analytes with dansyl chloride. The analysis has shown that putrescine is the most abundant amine in these types of samples. Ethanolamine, tyramine, spermine, and histamine concentrations are also remarkable. Principal component analysis has been applied to try to extract featured information concerning overall patterns dealing with wine production steps and qualities. Interesting conclusions have been drawn on BA formation depending on different factors. BA concentrations are quite low in must but rise, especially after the first alcoholic fermentation. Moreover, BA levels are much lower in the range of products elaborated with grapes of the best qualities while they significantly increase when using grapes of lower qualities. The results obtained pointed out the analytical potential of using BAs to control the quality of wine and its production processes, thus providing valuable information for both wineries and consumers.
Highlights
Biogenic amines (BAs) are low molecular nitrogenous compounds present in different types of food, but are especially abundant in wine, cheese, meat, and fish as well as in spoiled products [1,2,3,4]
The HPLC–FLD method used in this paper was based on previous publications [24,25,26,27]
The elution gradient was optimized for the core-shell Kinetex C18 column to achieve a good chromatographic separation of common BA present on different kinds of fermented foodstuffs, with the minimum running time to speed up the analysis, which is especially critical when dealing with large sets of samples
Summary
Biogenic amines (BAs) are low molecular nitrogenous compounds present in different types of food, but are especially abundant in wine, cheese, meat, and fish as well as in spoiled products [1,2,3,4]. BAs are bioactive compounds that can participate in different cellular functions of humans but toxicological problems, such as migraines, headaches, hypo- or hypertension, effects on the vascular or nervous system, and even anaphylactic shocks, can occur when ingested in high concentrations [4,6]. Together with other amines such as tyramine and serotonin, can affect, directly or indirectly, the human vascular and nervous system. Aromatic amines (tyramine and phenylethylamine) can cause migraines and hypertension. Tyramine, tryptamine, and phenylethylamine show vasoconstrictor activity while others (histamine and serotonin) present a vasodilator effect
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