Histamine in Australian wines-a survey between 1982 and 2009

Biogenic amines are found in a range of fermented foods and beverages, including wine. Absorption of these compounds in elevated concentrations may induce headaches, gastro-intestinal and respiratory distress. The main biogenic amines found in wine are histamine, tyramine, cadaverine and putrescine. Even though concentrations of histamine in wine are generally ten-fold lower than found in some fresh and other fermented foods, their presence may contribute to an adverse reaction when consumed in combination with other histamine-containing foods. It is well established that the main contribution of biogenic amines in wines is from lactic acid bacteria metabolism, especially during or after malolactic fermentation (MLF). A survey for histamine content of Australian red and white wines produced during 1982-1990 demonstrated a wide range of concentrations (mean 1.58 and 0.21 mg/L, respectively). A second survey of histamine content in red and white wines produced during 2003-2009 (mean 1.75 and 0.59 mg/L, respectively) showed that there were minimal changes in the mean histamine concentration over the period of the two sets of wines. All 238 Australian wines from 1982-1990 and 99 of 100 wines from 2003-2009 were below the former regulatory recommended limit of 10 mg/L for histamine in wine and were low compared to other wine-producing countries. Seven other biogenic amines measured in the Australian wines from 2003-2009 also had low means compared to other wine-producing countries.