The Content of Biogenic Amines in Croatian Wines of Different Geographical Origins.

Ivana Mitar,Nenad Vuletić,Nikolina Rohtek,Ante Prkić,Ivica Ljubenkov,Ivana Anđelić

doi:10.3390/molecules23102570

Abstract

Samples of white and red wines produced in two different wine-growing regions, coastal (Dalmatia) and continental (Hrvatsko zagorje) of Croatia, were analysed for biogenic amines content. Biogenic amines content was determined, and its concentration levels were associated with the geographical origin of the wine. Due to its high sensitivity, HPLC method with ultraviolet detector was used, including the derivatisation step with dansyl chloride. The method was applied to detect and quantify 11 biogenic amines in 48 red and white wines. It was found that both Dalmatian red and white wines are characterised by tryptamine (0.23–1.22 mg L−1), putrescine (0.41–7.5 mg L−1) and ethanolamine (2.87–24.32 mg L−1). White wines from the Hrvatsko zagorje region are characterised by content of isopentylamine (0.31–1.47 mg L−1), putrescine (0.27–1.49 mg L−1) and ethanolamine (3.80–17.96 mg L−1). In contrast to white wines from the Hrvatsko zagorje region, in the red wines, all biogenic amines except ethylamine, were found and equally presented.

Highlights

There has been a great interest of scientists to find a way to control the global wine market
If we look at the detected concentrations of those polyamines in the investigated samples, in most white wines cadaverine, spermidine and spermine were not detected, while in red wines the highest concentrations detected were 1.98 mg L−1 of cadaverine, 2.51 mg L−1 of spermidine and
This work shows that biogenic amines content can be a differentiation factor for a grape variety and geographical origin for red wines

Summary

Introduction

There has been a great interest of scientists to find a way to control the global wine market. There are numerous parameters determining the quality of the wine. These parameters can be classified as chemical and sensory parameters. Wine is a beverage wherein the quality depends on many factors, among which grape variety, origin, vintage, grape growing conditions, winemaking practice and maturation process, physical conditions of production and way of storage, are the most significant, and they influence sensory characteristics. Chemists have played a significant role in the determination of wine chemical composition and its association with wine flavour and sensory attributes. In the global wine market, wine identity (brand, type, vintage and origin) is extremely important and all those characteristics are crucial for the determination of its price

Methods

Discussion

Conclusion