Histamine & other biogenic amine

Origin & risks associated with their presence in wines

Biogenic amines are products of the catabolism of all living cell. In the food industry, biogenic amines are of bacterial origin. They are the second biggest cause of food poisoning in Europe. These compounds may cause headaches, nausea, rashes, etc. among sensitive consumers. The main biogenic amine is histamine.

In wine, histamine is produced by indigenous lactic acid bacteria via the decarboxylation of histidine, an amino acid that is naturally present in grapes.

It is also important to note that certain biogenic amines: cadaverin, putrescin, etc. may taint the wine at high levels of concentration.

What are the regulatory constraints?

Histamine is the most controlled biogenic amine. Currently, an international guideline is being discussed at the OIV and already, many buyers impose maximum levels on their suppliers.

The analytical results are interpreted according to the laws and standards in force (several regulations exist, please contact us).

  Histamine Biogenic amines**
Method HPLC/fluo HPLC/fluo
Volume 25 ml 25 ml

Analysis duration

2 days 3 days

 **Including analysis of the following compounds: histamine, putrescin, cadaverin, tyramin.

Our quality guarantee

  • Method validated according to OIV Oeno 10/2005 resolution and NF V03-110 standard validation
  • Connecting EIL


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