A survey of biogenic amines in commercial Portuguese wines

The study of biogenic amines in wine is important because the possible toxicological risk that might result from an intake of a great quantity of these molecules and the possibility that there might exist a relationship between high amine contents and unsanitary conditions during the wine making procedures.Biogenic amines are basic nitrogenous compounds found in wine and their occurrence gives rise to significant debate because of their physiological effects in humans.The aim of this work was to evaluate the types and levels of biogenic amines in commercial Portuguese wines from different and over a period of 10 years.With this work it was possible to conclude that most commercial Portuguese wines presented a low concentration of biogenic amines (<8 mg/l) and 25% of these wines presented contents lower than 2.5 mg/l. Tyramine and putrescine were biogenic amines present in a higher concentration. The wines from the Alentejo region showed highest concentrations of biogenic amines, especially in tyramine and histamine