Journal
JOURNAL OF FOOD SCIENCE
Volume 65, Issue 7, Pages 1142-1144Publisher
WILEY
DOI: 10.1111/j.1365-2621.2000.tb10254.x
Keywords
biogenic amines; polyamines; grape; wine; Botrytis cinerea
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Biogenic amines in grapes, aszu-grapes, wines, and aszu-wines of the Tokaj region of Hungary were separated, identified, and quantified by HPLC. The biogenic amine content of the Tokaj wines was well below the suggested limits for any of the biogenic amines. Histamine contents were especially low in all the samples investigated. The composition and concentration of the biogenic amines (polyamines) in the grape berries were altered remarkably by the Botrytis cinerea, and this resulted in a great change of the amine concentration in the aszu-wines compared to the wines. The composition and concentration of biogenic amines might provide useful information on the vintage and can support the authentication of the Tokaj aszu-wines.
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