Biogenic amines in wine
Javier Hernández-Borges, Department of Analytical Chemistry, Nutrition and Food Science, University of La Laguna, SpainAbstract Javier Hernández-Borges
Departament of Analytical Chemistry, Nutrition and Food Science, University of La Laguna,38071, La Laguna, Tenerife, Canary Islands, Spain, jhborges@ull.es
Salvatore Fanali
Istituto di Metodologie Chimiche, Consiglio Nazionale delle Ricerche, Area della Ricerca di Roma, Via Salaria Km 29,300, 00015 Monterotondo Scalo, Rome, Italy, salvatore.fanali@imc.cnr.it
Wine can be considered one of the most consumed drinks in the world, subjected to strict regulations concerning its quality in regards to truth-to-label and absence of additives. It is well known, that it contains small amounts of biogenic amines (BAs) which are, on the one hand, of great interest because of their toxicological risk and, on the other, because they are indicators of food quality and how well the food has been preserved. Both facts have originated the need of the development of fast and feasible analytical methodologies that allow their determination in these matrices. The aim of this chapter is to provide an introduction of the importance of the determination of BAs in wines.
KeywordsBiogenic amines, wine, food safety, food quality
LevelBasic
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