Changes in amine concentrations during aging of red wine in oak barrels

J Agric Food Chem. 2003 Sep 10;51(19):5732-7. doi: 10.1021/jf030254e.


This investigation studied the evolution of amines in red wines made with Merlot variety, during aging in American oak barrels (Quercus alba) and in French oak barrels (Quercus sessilis) from the Allier and Nevers regions. From the results obtained it was observed that the evolutions of the amines were similar in all three types of oak woods. Histamine and tyramine were produced at the beginning of the aging process, although they were not accumulated in the wines, probably due to their degradation. Putrescine was the most abundant amine in the wines; its concentration increased to an important extent during aging as it did not undergo degradation. The concentration of cadaverine increased slightly at the first stage of aging and, like putrescine, did not degrade at all. The volatile amines showed slight variations during aging, although in no cases were high accumulations observed in the wines. Dimethylamine and isobutylamine were degraded during storage in the barrels.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Biogenic Amines / analysis*
  • Chromatography, High Pressure Liquid
  • Food Handling / methods
  • Histamine / analysis
  • Quercus*
  • Time Factors
  • Volatilization
  • Wine / analysis*
  • Wood*


  • Biogenic Amines
  • Histamine