ArticleInternational journal of environmental research and public health2021
Natural Contaminants in Wines: Determination of Biogenic Amines by Chromatographic Techniques.
Article in International journal of environmental research and public health, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 12 citations in OpenAlex.
- Application of an improved analytical protocol for the evaluation of biogenic amines in wines produced in the Canary Islands.Food chemistry: X · 2026Article
- The Route of Biogenic Amines in Alcoholic Beverages: A Focus on Wine.Foods (Basel, Switzerland) · 2026Review
- A New Approach to the Determination of Biogenic Amines in Wine.Molecules (Basel, Switzerland) · 2025Article
- Comparative Analysis of Amino Acid and Biogenic Amine Compositions of Fermented Grape Beverages.Metabolites · 2023Article
- Bioactive Amines in Wines. The Assessment of Quality Descriptors by Flow Injection Analysis with Tandem Mass Spectrometry.Molecules (Basel, Switzerland) · 2022Article
- Update on Biogenic Amines in Fermented and Non-Fermented Beverages.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Biogenic amines (BAs) are natural contaminants of wine that originate from decarboxylase microorganisms involved in fermentation processes. The primary relevance of biogenic amines in food could have both toxic effects on consumers' health (i.e., allergic reactions, nausea, tremors, etc.), if present at high concentrations, and concurrently it can be considered as a remarkable indicator of quality and/or freshness. Therefore, the presence of nine biogenic amines [Tryptamine (TRP), ß-phenylethylamine (ß-PEA), putrescine (PUT), cadaverine (CAD), histamine (HIS), serotonin (SER), tyramine (TYR), spermidine (SPD), and spermine (SPM)] was investigated in red and white wine samples, which differed in the winemaking processes. The qualitative-quantitative determination of BAs was carried out by chromatographic methods (HPLC-UV/Vis and LC-ESI-MS). The analysis showed that both winemaking processes had all the nine BAs considered in the study at different amounts. Data showed that red wines had a higher concentration of PUT (10.52 mg L
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