Simultaneous Quantification of Primary, Secondary Amino Acids, and Biogenic Amines in Musts and Wines Using OPA/3‐MPA/FMOC‐CI Fluorescent Derivatives

Abstract

ABSTRACT: Free amino acids and biogenic amines occur in musts and wines and affect the course of fermentation in musts and the quality of wines. Each sample was analyzed in 138 min and each analysis involved quantification of 23 amino acids and 10 amines. The detection limit for proline was 27.3 mg/L. The mean detection limit for amino acids was 0.58 mg/L and for amines 0.28 mg/L. Precision was 0.5 to 19.2% for wine samples and accuracy by the standard addition method was 99.8% (recovery value). In all, 33 wines and 39 must samples were analyzed. In wines, ethanolamine, histamine, ethylamine, and putrescine amounted to 93% of the amine content.