期刊
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY
卷 48, 期 1, 页码 53-62出版社
INST TECNOLOGIA PARANA
DOI: 10.1590/S1516-89132005000100009
关键词
Red wine; amines; histamine; tyramine
类别
The levels of ten bioactive amines and the physico-chemical characteristics of Cabernet Sauvignon, Cabernet Franc and Merlot wines from Bento Gongalves, RS, Brazil, vintage of 1999 were investigated. The physico-chemical characteristics varied significantly: pH from 3.80 to 4.07, total acidity from 67.7 to 85.3 meq/L, alcohol content from 11.45 to 12.46 mL/100mL mL and total SO2 from 9.6 to 102 mg/L. Six amines were detected in every sample spermidine, putrescine, histamine, tyramine, serotonine and phenylethylamine. Total amine levels ranged from 2.03 to 760 mg/L Putrescine was the prevalent amine, contributing with 20 to 66% of total levels. The amine profile and total levels were affected to a greater extent by vinification practices compared to grape type. There was significant correlation between some amines and also between amines and the physico-chemical parameters. Histamine levels were well below limits recommended by several countries.
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