BIOGENIC-AMINES CONTENTS AND THEIR VARIAT ION PARAMETERS IN COTES DU RHONE, VALLEE DU RHONE AND PROVENCE WINES

A statistical study has been realized on 220 commercial samples of bot tled cotes du RhBne, vallee du Rhane et Provence wine. All samples hav e been analysed using high performance liquid chromatography and fluor imetric detection with precolumn derivatization. Eight compounds - his tamine, methylamine, ethylamine, tyramine, phenethylamine, putrescine, isoamylamine and cadaverine - have been quantified in these wines. Wi nes from these regions mostly contain little biogenic amines; their co ntent is significant in some red wines. Nitrogen fertilization, yeast addition to must, maceration and alcoholic fermentation times, and woo d ageing process can affect biogenic amines contents of wines. Histami ne is highly correlated with tyramine, ethylamine and putrescine conte nts in samples. Also, phenylethylamine is correlated with isoamylamine .