2010 Austria Hemmer – Levels of histamine and other biogenic amines in high quality red wines

Extract: Biogenic amines in wine may impair sensory wine quality and cause adverse health effects in susceptible individuals. In this study, histamine and other biogenic amines were determined by HPLC after amine derivatization to dansyl chloride conjugates in 100 selected high quality red wines made from seven different cultivars. Amine levels varied considerably between different wines. Adopting a legal histamine threshold level of 10 mg/L in the EU, as formerly introduced in other countries, would have excluded 34% of the investigated wines from the market.

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