Changes of the content of biogenic amines during winemaking of Sauvignon wines

The aim of the present work was to study the changes of the content of biogenic amines during winemaking and maturation processes of wines made from Vitis vinifera cv Sauvignon grapes from Slavonia region (vintage 2008). Biogenic amines were quantified using a reversed-phase high performance liquid chromatography (HPLC) with fluorescence detection after precolumn derivatization with o-phthalaldehyde (OPA). Samples used in this study were obtained during production of Sauvignon wines in three different ways in order to produce quality wine (QW), quality press wine (QPW) and macerated wines (MW). The QPW corresponds to the first fraction obtained by direct pressing pomace, while the QW is the free run wine. The MW was obtained by grape mash cryomaceration. Putrescine and tryptamine were the most prevalent amines, followed by histamine, cadaverine and tyramine. The macerated wine posses higher content of biogenic amines than press and free run wines. In all analysed wines the content of biogenic amines tends to increase during winemaking and maturation and the main increase was detected during the malolactic fermentation. The detected content of histamine and tyramine were below the content considered to have an adverse effect on human health.