A SURVEY OF BIOGENIC-AMINES IN OREGON PINOT-NOIR AND CABERNET-SAUVIGNON WINES

The content of biogenic amines was determined in 59 samples of Pinot n oir and Cabernet Sauvignon wines produced in Oregon, USA from the 1991 and 1992 vintages. Amines were separated by reversed-phase ion-pair c hromatography and quantified fluorimetrically after post-column deriva tization with o-phthalaldehyde. Overall, putrescine was the most preva lent amine, being present in samples in both varietals. It was followe d by histamine (97% in Pinot noir and 79% in Cabernet Sauvignon) and c adaverine (93%) in Cabernet Sauvignon. Tryptamine was not detected in Cabernet Sauvignon wines. There was no significant difference between amine concentrations from the 1991 and 1992 vintages. Pinot noir conta ined significantly more putrescine, histamine, 2-phenylethylamine, ser otonin, spermine and total amine; however, Cabernet Sauvignon containe d more cadaverine and spermidine (p less than or equal to 0.05, Tukey test). The variability of the type and concentration of amines in the wines suggests that the amount of some amines in wines could be reduce d. Due to the health concerns of amines in wine, efforts should be mad e to understand their formation in wine to optimize processing technol ogy in order to secure low amine content.