Amine concentrations in wine stored in bottles at different temperatures

Excessive concentrations of amines are undesirable in wine because they could be toxic or have a negative effect on aroma. Wine storage temperature has a decisive influence on product quality because a rise in temperature augments reactions within the wine. The aim of this study was to examine the evolution of biogenic and volatile amines during storage of wines in bottle at different temperatures. To do so, Chardonnay wine was stored in bottles at 4, 20 and 35 °C, during 105 days. The results showed that wine storage temperature had only a slight effect on the concentration of amines. The concentration of histamine stands out, as it was higher in the wine kept for 105 days at 20 °C than at the two more extreme temperatures of 4 and 35 °C. The formation or degradation of amines was mainly produced during the first 45 days of wine storage for all the temperatures under study.