Application of an improved analytical protocol for the evaluation of biogenic amines in wines produced in the Canary...

In this work, an improved method for the determination of biogenic amines in wine was developed and validated. The method combines an optimized extraction with high performance liquid chromatography fluorescence detection, providing enhanced sensitivity, selectivity and robustness. The proposed method was applied to the analysis of 56 wines produced in the Canary Islands. Ethanolamine and ethylamine were the most frequently detected amines, whereas histamine was not detected in any of the samples. The profile was dominated by fermentative amines associated with yeast metabolism, while bacterial amines linked to amino acid decarboxylation were present at low levels. Significant differences in concentrations (p < 0.05) were observed among wine-producing areas, whereas wine type and residual sugar content showed no significant influence. The proposed method represents a reliable tool for monitoring biogenic amines and contributes to the wine quality and safety assessment.