Levels of Histamine and other Biogenic Amines in Red Wines and Sparkling Wines

Eight different BA (histamine, putrescine, tyramine, isoamylamine, phenylethylamine, tryptamine, spermidine, cadaverine) were determined by HPLC in 100 Austrian high quality red wines from different grape varieties.

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Bibliographic Details
Published in:Journal of allergy and clinical immunology 2011-02, Vol.127 (2), p.AB242-AB242
Main Authors: Konakovsky, V, Focke, M, Hoffmann-Sommergruber, K, Schmid, R, Scheiner, O, Moser, P, Hemmer, W, Jarisch, R
Format: Article
Language:English
Subjects:
Allergy and Immunology
Fish
Histamine
Sparkling wine
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Description
Summary:Eight different BA (histamine, putrescine, tyramine, isoamylamine, phenylethylamine, tryptamine, spermidine, cadaverine) were determined by HPLC in 100 Austrian high quality red wines from different grape varieties.
ISSN:0091-6749
1097-6825
DOI:10.1016/j.jaci.2010.12.962