Biogenic Amines In Wine Research Articles

The Correlation between Amino Acids and Biogenic Amines in Wines without Added Sulfur Dioxide

The Correlation between Amino Acids and Biogenic Amines in Wines without Added Sulfur Dioxide

HPLC/HILIC determination of biogenic amines in wines produced by different winemaking technologies

AbstractThe present study evaluated the effect of winemaking technologies on the concentration of different biogenic amines in Chardonnay wines. Wines produced from sedimented, inoculated must with active dry yeast without malolactic fermentation were compared with wine produced from nonsedimented must spontaneously fermented with malolactic fermentation. Histamine and putrescine concentrations were not significantly different in either variant. The highest concentration of histamine was 0.055 mg L−1, and the highest concentration of putrescine was 1.6 mg L−1 in both variants. Statistically significantly higher values of cadaverine (from 0.06 to 0.07 mg L−1), spermidine (from 0.8 to 1.4 mg L−1), spermine (from 0.15 to 0.25 mg L−1), and isoamylamine (from 0.40 to 0.46 mg L−1) were found in the variant made from nonsedimented must, in which spontaneous malolactic fermentation was performed. The higher concentration of biogenic amines in this variant may be due to the different composition of lactic bacteria during the spontaneous malolactic fermentation. A simplified, unpublished HILIC method of chromatographic separation of biogenic amines without prior deprivation with MS-MS detection was used to determine individual biogenic amines.

Determination of Biogenic Amines in Wine from Chinese Markets Using Ion Chromatography-Tandem Mass Spectrometry.

A method for the determination of nine biogenic amines (BAs) in wine was established using ion chromatography-tandem mass spectrometry (IC-MS/MS) without derivatization. BAs were separated by a cation exchange column (IonPac CG17, 50 mm × 4 mm, 7 µm) with a gradient aqueous formic acid elution. Good linearity was obtained for nine BAs with coefficients of determination (R2) > 0.9972 within the range of 0.01-50 mg/L. The limits of detection and quantification were within the ranges of 0.6-40 µg/L and 2.0-135 µg/L, respectively, with the exception of spermine (SPM). The recoveries were demonstrated within the range of 82.6-103.0%, with relative standard deviations (RSDs) of less than 4.2%. This simple method featuring excellent sensitivity and selectivity was suitable for the quantification of BAs in wines. The occurrence of BAs in 236 wine samples that are commercially available in China was determined. The BA levels in wines of different geographical origins varied significantly. The acute dietary exposure assessment of BAs was carried out by calculating the estimated short-term intake (ESTI) and comparing the acute reference dose (ARfD) specified by the European Food Safety Authority (EFSA). Results showed that the exposure to histamine (HIS) and tyramine (TYR) via the consumption of wines was much lower than the recommended ARfD level for healthy individuals. However, exposure could lead to symptoms in susceptible individuals. These results provided basic data regarding the occurrence and risk of BAs in wines for wine production, health guidance and consumer safety.

Occurrence of Biogenic Amines in Wines from the Central European Region (Zone B) and Evaluation of Their Safety.

The decarboxylation of the corresponding amino acids by microorganisms leads to the formation of biogenic amines (BAs). From a toxicological point of view, BAs can cause undesirable physiological effects in sensitive individuals, particularly if their metabolism is blocked or genetically altered. The current study aimed to monitor and evaluate the content of eight biogenic amines (BAs) in 232 samples of wines (white, rosé, red) produced in the Central European region (Zone B). White wines (180 samples), rosé wines (17 samples), and red wines (35 samples) were analyzed. High-performance liquid chromatography equipped with a ultraviolet-visible diode array detector (UV/VIS DAD) was applied to identify and quantify the BAs present in wines. In general, histamine (HIS), tyramine (TYM), putrescine (PUT), cadaverine (CAD), phenylethylamine (PEA), spermine (SPN) and spermidine (SPD) were detected in all tested wine samples. Tryptamine (TRM) was not present in any of the samples examined. In white and red wines, SPD, TYM, and PUT were most often detected. Regarding rosé wines, the three major BAs were SPN, TYM, and CAD. The BA content in red wines was generally higher than in rosé and white wines. However, HIS concentrations above the recommended limit of 10 mg/L were detected in 9% of the red wine samples. In addition, alarming levels of PUT, HIS, TYM, and PEA, with serious potential impact on consumer health, were recorded in two red wine samples. On the whole, the presence and concentrations of BAs in wine should be constantly evaluated, primarily because alcohol intensifies the hazardous effects of BAs.

Increasing amino acids and biogenic amines content of white and rosé wines during ageing on lees

The presence of biogenic amines in wine is more and more important both to consumers and producers alike, due to the potential threats of toxicity of humans and consequent trade implications. Biogenic amines are formed from amino acids by decarboxylation carried out by various enzymes located in yeasts and bacteria. During ageing of wines on lees, the release of different compounds, especially proteins, peptides, amino acids, breakdown products of yeasts, can impact on the quality of wine. The aim of this study is to describe the evolution of twenty-two amino acids, precursors of seven biogenic amines during ageing on lees for 12 months, respectively 18 months, using 12 commercial maturation products. The number of experimental samples is 26 (V1SB-V13SB, V1BB-V13BB), produced in Iasi vineyard, vintage 2020, from Sauvignon Blanc and Busuioaca de Bohotin grapes variety. Data indicated a major impact of the variables (commercial maturation products, autolysis process and grape variety) on wine’s characteristics. Considerable amounts of some essential amino acids, such as L-alanine, L-leucine, L-lysine, L-valine and L-glutamic acid were found in samples treated with commercial products, which contained significant amounts of mannoproteins, amino acids and vitamins (samples V6SB, V4SB, V5SB, V5BB, V4BB and V6BB). Vitamins and nitrogenous compounds released by autolysis are used as a support in the decarboxylation process, thus forming biogenic amines.

Bioactive Amines in Wines. The Assessment of Quality Descriptors by Flow Injection Analysis with Tandem Mass Spectrometry.

Biogenic amines (BAs) occur in a wide variety of foodstuffs, mainly from the decomposition of proteins by the action of microorganisms. They are involved in several cellular functions but may become toxic when ingested in high amounts through the diet. In the case of oenological products, BAs are already present in low concentrations in must, and their levels rise dramatically during the fermentation processes. This paper proposes a rapid method for the determination of BAs in wines and related samples based on precolumn derivatization with dansyl chloride and further detection by flow injection analysis with tandem mass spectrometry. Some remarkable analytes such as putrescine, ethanolamine, histamine, and tyramine have been quantified in the samples. Concentrations obtained have shown interesting patterns, pointing out the role of BAs as quality descriptors. Furthermore, it has been found that the BA content also depends on the vinification practices, with malolactic fermentation being a significant step in the formation of BAs. From the point of view of health, concentrations found in the samples are, in general, below 10 mg L-1, so the consumption of these products does not represent any special concern. In conclusion, the proposed method results in a suitable approach for a fast screening of this family of bioactive compounds in wines to evaluate quality and health issues.

Identification of histidine and tyrosine decarboxylating bacteria from Tucumán red wine

ABSTRACT Different species of lactic acid bacteria (LAB) produce biogenic amines (BA) in wine, including histamine and tyramine. Thereby, it was determined through sequencing of the 16S rDNA gene that 11 LAB isolates from Tucumán red wine correspond to Lacticaseibacillus paracasei species, and through RAPD-PCR were grouped into 4 clusters. The presence of hdc and tdc genes was also demonstrated. L. paracasei AT45 was the main producer strain of BA in a culture medium, at a concentration of 103 cfu mL−1 producing 6.52 mg L−1 of histamine and 3.57 mg L−1 of tyramine. The production of histamine and tyramine in wine was evidenced. The inoculation of the Oenococcus oeni strain, as a strategy to reduce the formation of BA in wine, was evaluated. In the wine inoculated with both microorganisms at a concentration of 107 cfu mL−1, a decrease of BA production for the pure culture of L. paracasei AT45 was demonstrated. In wine inoculated with O. oeni in the presence of L. paracasei AT45 at 103 cfu mL−1, BA was not detected. This study evidenced the first histamine and tyramine-producing L. paracasei strain identified from Argentinian wine. Furthermore, the results represent an advance in the pursuit of the reduction of biogenic amine formation.

Hanseniaspora uvarum FS35 degrade putrescine in wine through the direct oxidative deamination pathway of copper amine oxidase 1

Putrescine is abundant in wine and have toxicological risks for the health of consumers. Certain microbes with oxidative deamination activity are considered to be one of the most effective ways to degrade putrescine. The characterization and possible mechanism of putrescine degradation by Hanseniaspora uvarum FS35 were studied in this work. Hanseniaspora uvarum FS35 was selected from 111 yeast strains by UPLC analysis and exhibited the ability to eliminate > 44.5 mg/L of putrescine after 12 h of culture. Transcriptome analysis showed that by adding putrescine as a nitrogen source, the gene expression level of copper amine oxidase 1 (CuAO1) increased, leading to a coordinated response in the oxidative deamination of putrescine to 4-amino-butanal and subsequent dehydrogenation to 4-amino-butanoate. The purified recombinant protein CuAO1 could degrade 25.8 and 21.8 mg/L of putrescine in Marselan and Cabernet Sauvignon wines, respectively. H. uvarum FS35 was then inoculated sequentially with Saccharomyces cerevisiae into Cabernet Sauvignon grape juice, and the physiochemical indexes and aroma compounds were detected by HPLC and HS-SPME/GC–MS, respectively. wines produced from sequential inoculations showed significantly lower level of putrescine and higher amounts of glycerol, lactic acid, acetic acid, phenylethyl alcohol, ethyl acetate and β-phenylethyl acetate compared with the control fermentation of commercial S. cerevisiae, which proved the potential of H. uvarum FS35 as a promising strategy to reduce biogenic amines in wines.

Profiling the occurrence of biogenic amines in wine from Chinese market and during fermentation using an improved chromatography method

The determination of biogenic amines (BAs) plays an important role in ensuring food safety. In this study, the occurrence of BAs in 98 wine samples readily available to Chinese consumers, as well as the dynamics of BAs during the spontaneous fermentation of Cabernet Sauvignon and Marselan wines were determined by an improved ultra-performance liquid chromatography (UPLC) method. It was found that this novel approach presented a reduced Dns-Cl amount (0.55 mL), lower limits of detection (1.5–4.2 μg/L) and quantification (4.9–14.1 μg/L), and a much shorter analysis time (6 min). The cumulative BA levels varied significantly, from 3.46 ± 0.05 mg/L in Sauvignon Blanc to 59.12 ± 0.09 mg/L in Cabernet Sauvignon. Putrescine was the most abundant amine in wine samples, with concentrations ranging from 0.32 ± 0.12 mg/L in Cabernet Sauvignon to 31.17 ± 0.27 mg/L in Pinot Noir, while spermine was not detected in 80% of the wine samples and had the lowest concentration (average 0.205 ± 0.13 mg/L). None of the investigated samples presented relevant levels of histamine and tyramine above the limits specified by the European Food Safety Authority (EFSA). Thus, wines available in China are not a serious toxicological risk regarding the type and content of BAs. The malolactic fermentation (MLF) and the later stage of alcohol fermentation (AF) were found to be critical control points (CCPs) in the spontaneous fermentation of both Marselan and Cabernet Sauvignon wines. Moreover, the contents of putrescine, tyramine and tryptamine were significantly correlated with the contents of other amines, and, thus, could be used as important indicators of the quality and safety of wines. In general, these results are helpful to assess the risk of dietary intake of BAs and to evaluate the winemaking processes by food safety authorities. ● A rapid and high resolution UPLC method was optimized to determine biogenic amines. ● Abundant putrescine content was found in wine samples. ● Wines available in China may be considered safe for consumption. ● MLF and later stage of AF were the critical control points of red wine fermentation. ● Putrescine, tyramine and tryptamine were used as important indexes of wine safety.

Biogenic amines and the importance of starter cultures for malolactic fermentation

Biogenic amines are compounds produced mainly by microorganisms from the decarboxylation of some amino acids which may cause several health issues in susceptible people. In the winemaking process, one of the factors with the greatest impact on the final concentration of biogenic amines in wine is the malolactic fermentation, which mainly involves the action of lactic acid bacteria. This article gathers scientific literature on the importance of the use of inoculation in winemaking, especially for the potential formation of biogenic amines in spontaneous fermentations, with emphasis on malolactic fermentation. It establishes the set of attributes that influence the formation of biogenic amines in winemaking and aspects related to their toxicity, especially histamine and tyramine. With the growing interest of the market in products with less chemical appeal, the safety of wines, whether from non-conventional or traditional winemaking, must increasingly be observed. Therefore, the importance of using cultivated starter cultures is discussed, along with the safety of organic wines and the presentation of articles that seek to reconcile the production of organic wine with the preservation of the ‘microbiological terroir’ in a safe way, using selected wild yeasts and lactic acid bacteria.

Determination of Biogenic Amines in Wine Using Modified Liquid-Liquid Extraction with High Performance Liquid Chromatography-Fluorescence Detector

This study aimed to establish a reliable method to determine the level of eight biogenic amines in wine using derivatization and modified liquid-liquid extraction with high performance liquid chromatography-fluorescence detector (HPLC-FLD). HPLC separation conditions were optimized to analyze the derivatized biogenic amines. The standard curve of each biogenic amine exhibited a good linearity confirmed by determination coefficient (0.9983–0.9999) under the concentration range of 0.1 to 50.0 mg/L. The intra- and inter-day precision of the mixed standard (15 mg/L) appeared to be 4.86 and 5.22%, respectively. The limit of detection and limit of quantification ranged of 0.001–0.050 mg/L and 0.005–0.167 mg/L, respectively. To achieve the optimal extraction, 1.0 mL of wine sample was derivatized with 1000 μL of dansyl chloride followed by derivatization termination using 100 μL of ammonium hydroxide. The derivatized amines were further extracted with 1.7 mL of acetonitrile and then centrifuged at 10,000 rpm for 5 min. The optimized extraction was further validated in two wine samples spiked with these biogenic amines under three concentration levels (1.0, 5.0, and 10.0 mg/L). The recoveries of these target amines were found to be 73.02 to 111.61%. A total of 57 wine samples were analyzed using this established method to determine their biogenic amines level. It was found that the red wine samples contained higher concentration than the white wines. The predominant biogenic amines found in these wines included putrescine, tyramine, and 2-phenylethylamine. This study could provide a reliable and accurate method on the determination of the concentration of biogenic amines in wine.

Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety

The biodiversity of lactic acid bacteria in musts and wines of Albariño variety has been studied. The identification of species was addressed through a combination of biochemical and genetic methods (API® 50 CHL test, 16S rDNA and recA gene sequences, Amplified Ribosomal DNA Restriction Analysis -ARDRA- and 16S-26S intergenic region analysis). The results grouped the isolates into six species predominating those of the genus Lactobacillus and showing a typical biogeographical distribution. Among sixteen strains evaluated, eight of them showed malolactic activity. The study of the presence of genes hdc, odc, and tdc, along with the LC/MS-MS analysis of biogenic amines in wine, showed five strains lacking aminogenic ability. The absence of the pad gene in the above-mentioned strains discards its ability to produce volatile phenols that may adversely affect the aroma. Finally, all malolactic strains showed β-glucosidase activity so that they could contribute to enhance and differentiate the aromatic profile of Albariño wines.

Development and Application of a New QuEChERS Method in UHPLC-QqQ-MS/MS to Detect Seven Biogenic Amines in Chinese Wines.

The aim of this study was to develop and validate an improved, simple, and sensitive method for the simultaneous determination of seven types (cadaverine, CAD; hexylamine, HEX; histamine, HIS; phenylethylamine, PEA; putrescine, PUT; tyramine, TYR) of biogenic amines (BAs) in wine matrices. For this reason, a modified QuEChERS combined with ultra-performance liquid chromatography coupled to a triple quadrupole mass spectrometry (UHPLC-QqQ-MS/MS) method was investigated. The optimization of UHPLC-QqQ-MS/MS separation and QuEChERS procedure was performed. Under optimum conditions, the excellent chromatographic performance of the whole separation was accomplished within 6.3 min analyzing time. Meanwhile, the recoveries ranged from 77.2% to 101.7%, while relative standard deviation (RSD) remained between 0.0% and 9.4%. The limit of detection (LOD, 0.50–1.00 µg/L) and the limit of quantification (LOQ, 1.65–3.30 µg/L) were lower than those permitted by legislation in food matrices, which demonstrated the high sensitivity and applicability of this efficient method. This validated method was also applied in a pilot study to analyze BAs in 81 wine samples from Hexi Corridor Region (Gansu Province, Northwest China), CAD, HEX, HIS, PEA, PUT, and TYR were detected to varying degrees in the samples. However, when compared with the existing standards, the BAs in all 81 wine samples did not exceed the prescribed limit value or toxic dose (2–40 mg/L). Moreover, a statistical approach was also conducted using Pearson correlation analysis, and to evaluate their concentrations in terms of wine parameters (storage time, grape variety, wine type, and basic physicochemical index). The results showed that, among the seven kinds of BAs, the concentration of HIS had a certain correlation with alcoholic degree and grape variety. In addition, the level of PEA had a certain correlation with the wine pH and wine storage time. It is worth noting that this seems to be the first report regarding the application of QuEChERS-UHPLC-QqQ-MS/MS in the analysis of BAs in wine in this region.

Level of Biogenic Amines in Red and White Wines, Dietary Exposure, and Histamine-Mediated Symptoms upon Wine Ingestion.

Biogenic amines (BAs) are involved in physiological processes. Foods where typically high levels of BAs occur are fermented food and beverage. This work set out to evaluate the occurrence of BAs in red and white wines, and to also ascertain the dietary exposure to BAs among consumers. Besides, a case report of a probable histamine intoxication upon ingestion of contaminated wine was described. The samples were analyzed through derivatization with dansyl chloride and HPLC-UV detection. Red wines showed higher levels of BAs, especially putrescine (PUT) and histamine (HIS), than white wines (median concentrations of 7.30 and 2.45 mg/L, respectively). However, results of our investigation showed that the dietary exposure to BAs through the consumption of wine (red and white) were lower than the recommended maximum levels for the acute exposure to HIS and tyramine (TYR). In contrast, the levels of BAs in wine on tap were much higher than in bottled wine and close to recommended values. The levels of HIS, TYR, and PUT in tap wine of 9.97, 8.23, and 13.01 mg/L, respectively, were associated with histamine-mediated symptoms in six young individuals after consumption of about three glasses of wine. The overall results and multivariate analysis confirm that red wine shows a higher concentration of BAs than white wine, especially putrescine and histamine. This finding is attributable to the malolactic fermentation that is common for most red wine production. It is also evident that incorrect preservation processes can lead to an increase in BA levels, probably due to the action of bacteria with high decarboxylase activity. The exposure values, although below the toxicity thresholds, could lead to histamine-mediated symptoms in susceptible individuals, also according to the case report discussed in this study.

An Overview on Biogenic Amines in Wine

Biogenic amines (BAs) are low molecular weight compounds formed from precursor amino acids, mainly by microbial decarboxylation. The presence of these compounds is important in the food and beverage industry because, in high amounts, they can lead to negative effects on consumers. In this review, we illustrate the critical aspects needed to control the formation of BAs during winemaking and their presence in the final product. Recent biotechnological approaches related to microorganisms and their ability to reduce BAs are illustrated. The current methods used for BA detection and quantification are also presented. These methods are very important to consider, as BAs can serve as markers for the quality assessment of products. The information presented here offers an overview useful for identifying specific parameters and conditions which should be controlled to minimise BA content in wine; knowledge about BAs in foods and beverages has been accumulating in recent years, not only to ensure and improve quality (since BAs have been used as an indicator of spoilage) but especially to guarantee consumer safety due to the potential toxic effects of BAs on humans.

A simple dispersive solid phase extraction clean-up/concentration method for selective and sensitive quantification of biogenic amines in wines using benzoyl chloride derivatisation

A simple, quick, cheap and green dispersive solid phase extraction (dSPE) method followed by benzoyl chloride pre-column derivatisation for HPLC-UV determination of twelve biogenic amines (BAs) in wines is proposed for the first time. The dSPE using a strong cation exchange resin increased the selectivity and sensitivity of the analysis by elimination of interfering compounds and a five-fold enrichment of BAs. The method presented an adequate precision and linearity with detection limits ranging from 0.133 to 0.509 mg/L. Recoveries ranging from 72 to 99% prove the accuracy of the method for determining BAs in red, white and Tawny Port wine samples yielding chromatograms clean from interferents. The method was applied successfully to the analysis of 31 young red wines from different Portuguese wine regions. The dSPE method although has a potential of broader application to other food matrixes, other derivatisation procedures than benzoyl chloride and other detectors.

Schizosaccharomyces pombe: A Promising Biotechnology for Modulating Wine Composition

There are numerous yeast species related to wine making, particularly non-Saccharomyces, that deserve special attention due to the great potential they have when it comes to making certain changes in the composition of the wine. Among them, Schizosaccharomyces pombe stands out for its particular metabolism that gives it certain abilities such as regulating the acidity of wine through maloalcoholic fermentation. In addition, this species is characterized by favouring the formation of stable pigments in wine and releasing large quantities of polysaccharides during ageing on lees. Moreover, its urease activity and its competition for malic acid with lactic acid bacteria make it a safety tool by limiting the formation of ethyl carbamate and biogenic amines in wine. However, it also has certain disadvantages such as its low fermentation speed or the development of undesirable flavours and aromas. In this chapter, the main oenological uses of Schizosaccharomyces pombe that have been proposed in recent years will be reviewed and discussed.

Impact of selected parameters of the fermentation process of wine and wine itself on the biogenic amines content: Evaluation by application of chemometric tools

The demand for safer foods has promoted more research into biogenic amines (BAs) over the past few years, however, there are still some questions that remain unanswered. Despite the fact that BAs are present in wine and can cause toxic effect to the body, a shared regulation limiting the amounts of BAs in wine is still lacking. A detailed understanding of their presence in wine is also important for the food trade sector. Therefore, the aim of this work was to determine the level of selected BAs in wine samples origin from Poland. Thereafter, the evaluation of correlation between concentration of BAs and selected parameters including pH, alcohol content and fermentation temperature by application of chemometric analysis was carried out. The BAs were determined by application of previously developed SPME-GC–MS methodology characterized by low detection limits ranged from 0.009 μg/L (tyramine) to 0.155 μg/L (histamine). Data obtained in this study show that none of the wine samples surpassed the toxic levels reported for BAs in the literature (the total BAs content was ranged from 7 to 2174 μg/L), therefore, these wines appear to be safe as regards the risk associated with the intake of potentially toxic BAs. Moreover, several correlations between occurrence, concentration of biogenic amines, important factors of winemaking process as well as physico-chemical parameters of wine were indicated. Even though information on BAs is currently not included in wine composition databases, information on their existence, distribution, concentration and knowledge of existing relationships between BAs and other wine parameters is crucial and may be useful for the food industry, health professionals and consumers.

CE-MS and GC-MS as “Green” and Complementary Methods for the Analysis of Biogenic Amines in Wine

Two novel complementary analytical methods, namely an extraction-free capillary electrophoresis coupled to mass spectrometry (CE-MS) and direct immersion-solid-phase microextraction combined with gas chromatography-mass spectrometry (DI-SPME-GC-MS), have been developed and successfully applied for the determination of biogenic amines (BAs) in wine and fruit wine. They have been rigorously compared to each other in terms of various analytical criteria, and in addition, their “greenness,” standing for general safety and eco-friendliness, has been assessed using three different tools. Both procedures established in this work allow to determine the major BAs that are important for human health and life. Due to a faster and easier sample preparation step, the CE-MS method seems to be more user-friendly for routine and laborious analyses. On the other hand, the LOD values noted for the GC-MS method were always lower than those for the CE-MS approach. The lowest LOD in GC-MS was 3.1 ng/mL, while in CE-MS 25 ng/mL. This may be beneficial when BAs are present in wine at low concentration. The recovery values obtained for the CE-MS and GC-MS methods were similar and ranged from 65 to 117% and 64 to 106%, respectively. The greenness profile of these methodologies has been assessed and compared to each other using the following tools: National Environmental Methods Index (NEMI), greening profile algorithm, and analytical Eco-Scale. The evaluation based on all three scales indicates that both methods proposed in this works meet the requirements of a “green analytical chemistry” and can be safely used for the routine analysis of the studied BAs in wine samples with a minimal detrimental impact on human health and the environment.

Direct solid phase microextraction combined with gas chromatography – Mass spectrometry for the determination of biogenic amines in wine

A direct method based on immersion solid phase microextraction (DI-SPME) gas chromatography mass-spectrometry (GC-MS) was optimized and validated for the determination of 16 biogenic amines in Polish wines. In the analysis two internal standards were used: 1,7-diaminoheptane and bis-3-aminopropylamine. The method allows for simultaneous extraction and derivatization, providing a simple and fast mode of extraction and enrichment. Different parameters which affect the extraction procedure were studied and optimized including ionic strength (0–25%), fiber materials (PDMS/DVB, PDMS/DVD + OC, Polyacrylate, Carboxen/PDMS and DVB/CAR/PDMS) and timings of the extraction, derivatization and desorption processes. Validation studies confirmed the linearity, sensitivity, precision and accuracy of the method. The method was successfully applied to the analysis of 44 wine samples originating from several regions of Poland and 3 wine samples from other countries. Analysis showed that many of the samples contained all examined biogenic amines. The method, assessed using an Eco-Scale tool with satisfactory results, was found to be green in terms of hazardous chemicals and solvents usage, energy consumption and production of waste. Therefore the proposed method can be safely used in the wine industry for routine analysis of BAs in wine samples with a minimal detrimental impact on human health and the environment.