Changes in biogenic amine content of Tokaj grapes, wines, and aszu-wines

G. Hajós, A. Sass-Kiss, E. Szerdahelyi, S. Bardocz

Research output: Contribution to journalArticle

34 Citations (Scopus)

Abstract

Biogenic amines in grapes, aszu-grapes, wines, and aszu-wines of the Tokaj region of Hungary were separated, identified, and quantified by HPLC. The biogenic amine content of the Tokaj wines was well below the suggested limits for any of the biogenic amines. Histamine contents were especially low in all the samples investigated. The composition and concentration of the biogenic amines (polyamines) in the grape berries were altered remarkably by the Botrytis cinerea, and this resulted in a great change of the amine concentration in the aszu-wines compared to the wines. The composition and concentration of biogenic amines might provide useful information on the vintage and can support the authentication of the Tokaj aszu-wines.

Original languageEnglish
Pages (from-to)1142-1144
Number of pages3
JournalJournal of Food Science
Volume65
Issue number7
Publication statusPublished - 2000

Fingerprint

wine grapes
Biogenic Amines
biogenic amines
Vitis
Wine
wines
grapes
Biogenic Polyamines
Botrytis
histamine
Botrytis cinerea
polyamines
amines
Hungary
Histamine
Amines
Fruit
High Pressure Liquid Chromatography
sampling

Keywords

  • Biogenic amines
  • Botrytis cinerea
  • Grape
  • Polyamines
  • Wine

ASJC Scopus subject areas

  • Food Science

Cite this

Changes in biogenic amine content of Tokaj grapes, wines, and aszu-wines. / Hajós, G.; Sass-Kiss, A.; Szerdahelyi, E.; Bardocz, S.

In: Journal of Food Science, Vol. 65, No. 7, 2000, p. 1142-1144.

Research output: Contribution to journalArticle

Hajós, G, Sass-Kiss, A, Szerdahelyi, E & Bardocz, S 2000, 'Changes in biogenic amine content of Tokaj grapes, wines, and aszu-wines', Journal of Food Science, vol. 65, no. 7, pp. 1142-1144.
Hajós, G. ; Sass-Kiss, A. ; Szerdahelyi, E. ; Bardocz, S. / Changes in biogenic amine content of Tokaj grapes, wines, and aszu-wines. In: Journal of Food Science. 2000 ; Vol. 65, No. 7. pp. 1142-1144.
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