Technical Bulletin - Biogenic Amines

Biogenic Amines

Biogenic amines are a class of small, nitrogen containing, organic compounds. They are formed by the enzymatic decarboxylation of naturally occurring amino acids and are formed at low levels within living cells. The four biogenic amines most commonly found in wine are putrescine, cadaverine, histamine and tyramine. Levels of biogenic amines can begin to increase during malolactic fermentation. However, the greatest increase in biogenic amine levels is usually observed during the aging process.

Many strains of the wine spoilage bacteria Lactobacillus and Pediococcus have the ability to produce biogenic amines. However, the interaction between a particular wine and a specific strain of bacteria is unique. In order for biogenic amines to be produced, three things must occur. First, amino acids, for example arginine, histidine or tyrosine, need to be present in the wine. Second, the bacteria strain must contain the appropriate (matching) enzyme for decarboxylating the available amino acids. Last, the conditions in the wine, e.g., pH, alcohol, SO2 and temperature need to be conducive to growth of the bacteria.

Biogenic amines are of increasing interest to the wine industry due to proposed regulatory issues. Currently, there are ongoing discussions in the European Union regarding regulation of biogenic amines in imported wine. The prevailing opinion is that the presence of biogenic amines in wine indicates poor winemaking practice. A recent EU proposal intends to include biogenic amines under similar regulations proposed for allergens. Switzerland had a published tolerance value for histamine in wine at 10 mg/L, but has recently suspended that and is waiting for the EU to provide a regulatory framework for biogenic amines.

New EU regulatory policies for allergens, including biogenic amines, were proposed to take effect in 2009, but it appears they will be delayed until at least 2010.

There is a significant amount of research published regarding biogenic amines and health related issues, primarily focusing on the negative physiological impact from excess histamine. Histamine was discovered in the early 1900’s and determined to be a mediator of allergic response, including anaphylactic reactions. Generally, the levels of histamine commonly found in wine are not sufficient to cause problems with the majority of individuals.

Lastly, there is increasing evidence that biogenic amines can negatively affect wine sensory attributes. At elevated levels (50-100mg/L) these compounds can diminish wine aroma. In some extreme cases, winemakers have stated that affected wines lose their varietal characteristics. High levels of biogenic amines, (>100 mg/L) can result in the formation of a metallic, meaty, or putrid aroma in the wine. Wines containing these high levels of biogenic amines have been observed in a selected survey of wines.