Histamine and tyramine in spanish wines: Relationships with total sulfur dioxide level, volatile acidity and malo-lactic fermentation intensity

doi:10.1016/0308-8146(90)90035-3

Food Chemistry

Volume 35, Issue 3, 1990, Pages 217-227

https://doi.org/10.1016/0308-8146(90)90035-3 Get rights and content

Abstract

Histamine and tyramine contents in 226 and 186 Spanish wine samples, respectively, have been studied employing spectrofluorometric methods. The average content of histamine in red wines (4·07 mg/liter) proves to be higher than in white wines (0·81 mg/liter) and rosé wines (0·86 mg/liter). The average content of tyramine was also higher in red wines (3·03 mg/liter) than in white (1·49 mg/liter) and rosé ones (1·66 mg/liter). Relationships are studied between the contents of these amines and that of total sulfur dioxide and volatile acidity, as well as with the intensity of malo-lactic fermentation. Our results, in general, show that (a) the highest levels of both amines occur in red wines with low concentrations of total sulfur dioxide, (b) white and rosé wines with high volatile acidity show higher levels of these amines than wines with low volatile acidity, and (c) in all wines highest levels of amines correspond to wines with a stronger malo-lactic fermentation.

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In spite of the low quantities of biogenic amines present in wines compared to other fermented foods, these compounds represent one of the most important risks for wine quality and safety. In addition, biogenic amines may constitute an economic problem in commercial transactions of wines. The aim of this chapter is to present an overview of the current knowledge about the incidence of biogenic amines in wines, the factors that affect their formation, their toxicological impact on humans, the main analytical tools for their identification and quantification in wines or the molecular approaches for the decarboxylase positive detection of microorganisms. Finally, the most suitable preventive measurements during the wine chain production are emphasized.
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This chapter briefly summarizes the history and the worldwide impact of Brettanomyces off-flavor in wines. The production of volatile compounds by Brettanomyces bruxellensis, defined metabolic pathways, and the relation of these compounds to wine off-flavors are described. Brettanomyces/Dekkera physiology is discussed based on factors affecting yeast growth, nutritional requirements, and metabolites not solely related to wine “Brett” off-flavor. Other faults attributable to Brettanomyces/Dekkera presence are described, as mousy taint and the relationships of B. bruxellensis to biogenic amines production. Other microbially related wine spoilage problems (e.g., excess acetic acid; excess diacetyl, geranium taint, mannitol) associated with microbial species other than Brettanomyces are reviewed. Detection and identification of microorganisms in the winery and in wine with specific reference to Brettanomyces is described. This chapter also provides a definition of hygiene principles, and a description of specific technologies which can be used to guarantee wine microbial stability (filtration, preservatives, ozone, pasteurization, DMDC), Brief descriptions of modern technologies are included.
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At the end of the AF, tyramine (Fig. 1a) only appeared in the case of 22 °C and normal degree (with and without amino acids supplementation), (22 °C/+3/0), (16 °C/normal/His) and (16 °C/+3/His); at the end of MLF it was found for 22 °C and normal degree (with and without amino acids supplementation) and (16 °C/+3/His). Then, it can be established that the content of tyramine is due to alcoholic fermentation, as is shown by Rivas-Gonzalo, Santos-Hernández, and Mariné-Font (1983) and Vidal-Carou, Codony-Salcedo, and Mariné-Font (1990). The highest concentrations of this amine are shown in the case of 22 °C and normal degree with amino acid supplementation.
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This observation is in agreement with the results obtained by Byun et al. (2012) who reported that there was a very significant correlation between histamine and tyramine contents in Miso. Similarly, Vidal-Carou, Codony-Salcedo, and Mariné-Font (1990) reported a positive relationship between histamine and tyramine contents in wine. To explain this, two speculations are possible: (i) the ingredient materials in the foods are rich in endogenous decarboxylases of histidine and tyrosine and/or (ii) a natural or artificial component(s) simultaneously regulates the accumulation of both histamine and tyramine.
Chunjang and Jajang samples were analysed for biogenic amine contents by using HPLC equipped with a UV–Vis detector. Chunjang samples contained relatively large amounts of histamine (up to 273 mg/kg) and tyramine (up to 131 mg/kg), whereas Jajang samples had relatively small amounts of biogenic amines (mostly less than 40 mg/kg). There appeared to be a strong relationship between biogenic amine contents in Chunjang and Jajang, and the biogenic amines in Chunjang were found to be pyrolysed during frying thereof to prepare Jajang. Meanwhile, the total plate counts of Chunjang samples ranged from 5 to 8 log cfu/g, and most strains that were isolated from Chunjang samples were identified to be Bacillus subtilis (91.0%). The strains isolated from a sample in which relatively small amounts of biogenic amines were detected showed significantly weak abilities to produce biogenic amines. This indicates that biogenic amine contents in Chunjang are primarily attributed to bacterial abilities to produce biogenic amines.
Evaluation of biogenic amines content in chilean reserve varietal wines
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Marques et al. (2008) have reported concentration near to 30 mg L−1. Although biogenic amines content in wines depends on several factors such as amines content in grapes and must (Sass-Kiss et al., 2000), maceration (Martin-Alvarez et al., 2006), vintage (Martin-Alvarez et al., 2006), SO2 concentration (Vidal-Carou et al., 1990), acidity (Souza et al., 2005), grape variety (Marques et al., 2008), amino acids concentration (Herbert et al., 2005, 2006), vinification conditions (pH, temperature, etc.) (Ancin-Azpilicueta et al., 2008), lees content (Bauza et al., 1995) and bacterial decarboxylase capacity (Landete et al., 2005a), it is generally accepted that the biogenic amines formation is highly dependent on the nature of lactic acid bacteria responsible of malolactic fermentation (aminogenic capacity) (Ancin-Azpilicueta et al., 2008; Martin-Alvarez et al., 2006). Biogenic amines content also depends on the type of wine.
Biogenic amines play important roles in many physiological functions, but when they are ingested in high concentrations may produce severe adverse effects. The aim of this research was to evaluate the biogenic amine content in Chilean reserve varietal wines. A high performance liquid chromatography method was optimized and validated to quantify histamine, tyramine, spermine, spermidine, putrescine, cadaverine and phenylethylamine in Chilean wines. Derivatization and chromatographic conditions were optimized using a central composite design. Sixty reserve wines of the most important Chilean grape varieties were analyzed, i.e. Cabernet Sauvignon (n = 11), Merlot (n = 11), Carménère (n = 11), Syrah (n = 10) and Sauvignon Blanc (n = 10), as well as organic wines (n = 7). Biogenic amines content ranged from 2.19 to 65.09 mg L⁻¹, no significant difference (P > 0.05) was observed between Cabernet Sauvignon, Merlot and Carménère but all showed statistically higher (P < 0.05) concentrations than Sauvignon Blanc. Syrah wines showed no difference (P > 0.05) with Cabernet Sauvignon, higher concentrations (P < 0.05) than Sauvignon Blanc and lower than Merlot and Carménère. Regarding biogenic amines profile, putrescine showed the highest concentration in all grape varieties.
Fermentation of sulphite-free white musts with added lysozyme and oenological tannins: Nitrogen consumption and biogenic amines composition of final wines
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Citation Excerpt :
Overall, and regardless of the strain, the data shown in Table 5 indicate that the pre-fermentative addition to grape must of lysozyme or tannin had no specific influence on the final amount of biogenic amines in the wines. Sulphites, also, appeared not to influence their presence in white wines, confirming the findings of Vidal-Carou, Codony-Salcedo, and Mariné-Font (1990). ANOVA analysis carried out on this data set did not reveal a significant effect for the variables investigated.
The influence on amino acid consumption and biogenic amines composition of white wines obtained by replacing SO₂ during fermentation with lysozyme and tannins was studied. At the same time, the fermentative performance of two low SO₂ producing selected yeasts strains was evaluated. For this purpose, a series of laboratory-scale fermentations of fresh white must and a HPLC-DAD method for the analysis of amino acids, biogenic amines and ammonium ion were undertaken. The presence of SO₂ or lysozyme affected the consumption of nitrogen as a function of the yeast strain, while oenological tannin had no substantial influence. Strain 1042 increased the consumption of total YAN in the presence of SO₂, as a consequence of the enhanced utilization of ammonium ion and a number of amino acids. By contrast, strain 333 tended not to change the total YAN uptake, whatever the juice treatment, and reduced the consumption of aspartic and glutamic acids, GABA and other compounds in the case of samples added with SO₂. When compared with lysozyme addition, for both strains, SO₂ increased the consumption of alanine and glutamine, the latter being a major contributor to the assimilable nitrogen of the must. No influence of must treatments was found on the content of biogenic amines in the final wines.

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^☆: Part of this paper was presented at the Second World Congress of Food Technology, Barcelona, Spain, 1987.

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Histamine and tyramine in spanish wines: Relationships with total sulfur dioxide level, volatile acidity and malo-lactic fermentation intensity☆

Abstract

Lancet

Lancet

Lancet

Food Cosmet. Toxicol.

HPLC determination of histamine in wine

J. High Resol. Chromat. Commun.

Histaminogénesis en vinos. III: Fermentaciones del mosto de uva por asociaciones binarias levadurabacteria

Alimentaria

Estudio sobre la determinación analítica y la incidencia de histamina en vinos españoles

Alimentaria

A study of the biogenesis of the amines in a villard noir wine

Am. J. Enol. Vitic.

Fermentazione del mosto d'uva in presenza di aminoacidi

Rev. Vitic. Enol. Coneg.

Istamina, tiramina ed altre amine fisse nei vini italiani

Riv. Vitic. Enol. Coneg.

Istidina e istamina nel vini Lambrusco

Riv. Vitic. Enol. Coneg.

Los ácidos málico y láctico y los vinos españoles

Rev. Agroquím. Tecnol. Aliment.

Tyramine in fermented sausages: Factors affecting formation of tyramine and tyrosine decarboxylase

J. Food Sci.

Two controlled trials of tyramine in children with migraine

Develop. Med. Child Neurol.

Detección y cuantificación de histamina en vinos

Panorama Veterinario

High pressure liquid chromatographic determination of putrefactive amines in foods

J. Assoc. Off. Anal. Chem.

Histaminogénesis en vinos. I: Estudio de vinos de diversas regiones españolas

Alimentaria