In: Red Wine and Health ISBN 978-1-60692-718-2 Editor: Paul O’Byrne © 2009 Nova Science Publishers, Inc. Chapter 6 BIOGENIC AMINES IN WINES: A REVIEW Fernanda Galgano, Marisa Caruso and Fabio Favati Dept. of Biology, DBAF, University of Basilicata Viale dell’Ateneo Lucano, 10, 85100 – Potenza - Italy ABSTRACT Biogenic amines are basic nitrogen compounds that can have toxicological effects on human health when present in foods and beverages at significant levels. These compounds are produced in small amounts in all living organisms and play an important role in cell growth and development, as well as in protecting stressed cells. Their presence at dangerous levels is principally attributed to microbial decarboxylation of the corresponding amino acids, and hence the occurrence of biogenic amines can be related to both food safety and food spoilage, becoming a useful index for the assessment of food quality and of the related manufacturing practices. Nowadays an increasing attention is given to the presence in wine of biogenic amines, whose level and the possible synergic effect with ethanol may represent a significant risk for some consumers. The major toxicological implications are related to aromatic amines, such as histamine, tyramine, and 2-phenylethylamine; nevertheless, for these amines it is quite difficult to establish the exact threshold of toxicity, which depends on the efficiency of the detoxification mechanisms of different individuals. However, some countries have set limits for histamine in wine ranging from 2 to 10 mg/L, while for tyramine levels exceeding 10 mg/L in beverages should be considered unsafe. Several other amines may be found in wine, among them polyamines, that can enhance the adverse effect of aromatic amines, or cause negative consequences on wine aroma. Moreover, spermine and spermidine, that have secondary group, are involved in nitrosamine formation, compounds with a known cancerous action. Volatile amines, such as methylamine and ethylamine, come from amination of non-nitrogen compounds, such as aldehydes and ketones, and they have not a toxic action, but can exert a negative effect on wine aroma. Biogenic amines usually found in wine are cadaverine, histamine, 2- phenylethylamine, putrescine and tyramine; agmatine and ethanolamine can be abundant, but they are generally little investigated. Low biogenic amine amounts, as normal constituents of the raw materials, can be released in must from grape and pulp during the winemaking process, and the biogenic amine concentration may increase as consequence No part of this digital document may be reproduced, stored in a retrieval system or transmitted in any form or by any means. The publisher has taken reasonable care in the preparation of this digital document, but makes no expressed or implied warranty of any kind and assumes no responsibility for any errors or omissions. No liability is assumed for incidental or consequential damages in connection with or arising out of information contained herein. This digital document is sold with the clear understanding that the publisher is not engaged in rendering legal, medical or any other professional services.