Changes in biogenic amines content in musts and wines during the winemaking process

To ascertain the origin of biogenic amines in wine, samples were taken in eighteen sites of the Vallee du Rhone, to determine the changes in biogenic amines contents during the winemaking, in musts, at the end of the alcoholic and malolactic fermentations, in marcs and lees, and during the wine ageing process. The biogenic amines contents were determined in each sample by HPLC with precolumn derivatization and fluorimetric detection. Even if most of these amines appear during the alcoholic fermentation, high levels of putrescine, histamine, methylamine and tyramine are developed during malolactic fermentation and wine ageing process, On the other hand, isoamylamine and phenylethylamine are rather linked to alcoholic fermentation, Very low levels of cadaverine were found in these wines. Lees and marcs can contain high levels of biogenic amines.