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

María Carmen Vidal Carou, Rafael Codony Salcedo, Abel Mariné Font

• 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.