Biogenic amines profile in red wines regarding aging and storage conditions

Abstract The determination and quantification of eight biogenic amines in red wines without sample clean-up has been carried out by an ultra-high performance chromatographic method with fluorescent detection based on the o-phthaldialdehyde derivatization reaction. In these conditions, several monovarietal ‘Tempranillo’ wines (young, oak and aged ones) have been analyzed and the total concentrations of biogenic amines ranged between 22.2 and 73.4 mg L−1, which is in concordance with other Spanish red wines. No significant differences of total biogenic amines content between young and oak wines have been observed, but total biogenic amines content in aged wine is significant different. A study of the influence of the storage conditions through time has been carried out with three types of wine (young, oak and aged wine). Principal Components Analysis (without and with Varimax rotation) and hierarchical and non-hierarchical cluster analysis grouped the samples by wine aging. On the other hand, Discriminant Analysis allowed to classify the observations of each wine by storage time and conditions (storage temperature and bottle closing).