Changes in the Concentration of Histamine and Tyramine During Wine Spoilage at Various Temperatures

• M.C. Vidal-Carou ^[1] ; R. Condony-Salcedo ^[1] ; A. Mariné-Font ^[1]
  1. [1] Universitat de Barcelona

     Universitat de Barcelona

     Barcelona, España

     
• Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 42, Nº 2, 1991, págs. 145-149
• Idioma: inglés
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• Resumen

  • The evolution of histamine and tyramine in four Spanish wines was monitored during storage in unsealed bottles at 4°C to 6°C, 20°C to 24°C, and 30°C to 35°C for 93 to 125 days. Biogenesis of these two amines was not evident in any of the wines under those conditions of spoilage, but two wines showed a decrease in their amine contents. The changes of total sulfur dioxide and volatile acidity had no effect in the evolution of amines.