Biogenic Amines in Wine: Understanding the Headache

  • A.Y. Smit Department of Viticulture and Oenology Stellenbosch University, Private Bag X1, Matieland (Stellenbosch), South Africa
  • W.J. du Toit Department of Viticulture and Oenology Stellenbosch University, Private Bag X1, Matieland (Stellenbosch), South Africa
  • M. du Toit Department of Viticulture and Oenology Stellenbosch University, Private Bag X1, Matieland (Stellenbosch), South Africa Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch), South Africa
DOI: https://doi.org/10.21548/29-2-1444

Abstract

The presence of biogenic amines in wine is becoming increasingly important to consumers and producers alike,
due to the potential threats of toxicity to humans and consequent trade implications. In the scientific field, biogenic
amines have the potential to be applied as indicators of food spoilage and/or authenticity. Biogenic amines can be
formed from their respective amino acid precursors by various microorganisms present in the wine, at any stage
of production, ageing or storage. To understand the large number of factors that could influence the formation of
biogenic amines, the chemical, biochemical, enzymatic and genetic properties relating to these compounds have to
be considered. Analytical and molecular methods to detect biogenic amines in wine, as well as possibilities that could
enable better control over their production levels in wine will also be explored in this review.

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Published
2016-12-13
Issue
Vol. 29 No. 2 (2008)
Section
Articles

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