Quantitative Determination of Volatile Amines in Grapes and Wines. I. Effect of Fermentation and Storage Temperature on Amine Concentrations

Abstract

A quantitative method for measuring several volatile amines (diethyl, dimethyl, ethyl, methyl, n-propyl, active amyl (a-amyl), isoamyl and 2-phenethyl) in grapes and wine is presented. Quantification in the low µg/L ranges was achieved. The changes in amine concentrations during fermentation temperature on the amine content were also reported. Median fermentation temperature ranges result in the lowest amine content. Evidence supports the assumption that the volatile amines are metabolized by the yeast during early stages of growth and that some are released at the conclusion of fermentation or may form by some other means during storage.