Histamine and Tyramine in Spanish Wines: Their Formation During the Winemaking Process

Abstract

Data are provided on the formation of histamine and tyramine during the winemaking process of five Spanish wines. Small amounts of tyramine were formed in the five wines during alcoholic fermentation, but no clear formation of histamine was observed at this stage. During the winemaking processes of two wines there was a relatively important formation of both amines during malolactic fermentation, but the amounts formed of each amine were different in the two wines. Decrease of either amines throughout the entire production process was not observed. The amount of added sulfur dioxide seems to have a greater influence on tyramine formation than on histamine formation.