Wine Chemistry and Biochemistry

6A Amino Acids and Biogenic Amines 169

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Stage of elaboration process

–2

0

2

4

6

8

10

12

Histamine (mg/l)

a

c c

c c

b

a

12 3 45 67

Stage of elaboration process

0

2

4

6

8

10

12

Tyramine (mg/l) b

c

a

a

c c c

12 3 45 67

Stage of elaboration process

–2

0

2

4

6

8

10

12

Putrescine (mg/l)

a

a a

a

a

a

a

Fig. 6A.2Means and 95% confidence intervals for histamine, tyramine, putrescine, methylamine,
ethylamine, phenylethylamine and cadaverine in the seven stages of the elaboration process:
(1) must; (2) after AF; (3) during MLF; (4) just after MLF; (5) after MLF and addition of SO 2 ;
(6) after 6 months of aging, (7) after 12 months of aging. Means with the same letter are not
significantly different by the Fisher LSD test (from Marcobal et al. 2006a, with permission)