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

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

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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
DOIs
Publication statusPublished - Jan 1 2000

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Keywords

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

ASJC Scopus subject areas

  • Food Science

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